Because the wines were a little lighter than previous years we did a little more lees stirring and inoculated 20% of the blend for MLF to give a little more texture and softness to the acid profile of the wine. The 2017 shows good freshness of fruit together with some savoury notes from the solids and wild ferment. Classic grapefruit, white peach and dried pear fruits give way to barrel ferment and sulphide complexities. These sulphides contribute a lovely savoury oyster shell or saline character, giving the wine greater complexity and overall purity. This style ultimately complements many modern Australian food flavours.