Another gem from the Margaret River legends. This time they have done a blend of semillon and chardonnay, which is a regional classic, but have put a little twist on it. Semillon as a variety is traditionally straight pressed in Australia, but Iwo believes that to get the most out of semillon it needs around ten days on skins to build volume and texture. Therefore you are left with a wine that not only has immense purity, but has brilliant texture and mouth tickling tannins. Such a smart looking wine.