A happy accident led to this wine - a light flor (a layer of yeast which covers the wine) developed for about 10 months. Belinda is a fan of oxidative wine styles, so left the wine to do its thing and develop some of those oxy aspects. Once the flor faded, Belinda called our dear Campbell Burton -
"Bee called me to see if we might be interested to work with a totally unsulfered, unfined and unfiltered oxidative white from Crawford River. We said yes immediately because this wine represents a generational change, a change in agricultural approach and an embrace of natural fermentation. It's also extremely good quality and is just simply spellbinding to drink."
A delicious example of what a little oxygen can do.