The trio of Peter Dredge, Joe Holyman and Mike Bennie were lured to the incredible biodynamic wonderland of Keeler Estate (nearly two decades certified, unirrigated, no sprays at all, set between regenerated oak savannah and wetlands) to make a bit of wine. They went a bit deeper than they thought, whoops, and ended up mirroring the wines from Brian Tasmania in Willamette Valley, Oregon.
This one is gris, as per Tasmania, with extended skin fermentation. Here, a couple of months on skins, raised on old barrels on lees, bottled unfined and unfiltered. It's brilliantly fresh with heaps of chewy, chalky texture, intense savoury fruitiness and all up just killer drinking.