The 2017 vintage in Margaret River was cool and wet, and it was the great producers that excelled that year, mainly by virtue of reactive and courageous vineyard management. The wine is closed for now, and it's savory and slick. It's in a quiet place now but will open up again over time. It's almost rambunctious, which flies in the face of the vintage that birthed it. The winemaking remains relatively consistent across the years, hand-picked fruit from Block 20 and 22 (planted in 1976 and 1978, respectively). Thirty percent of the cuvée was whole bunch pressed to 100% new Burgundian oak, while the balance was destemmed, crushed and pressed to 100% new Bordelais oak. Sulfured post-ferment in order to discourage malolactic fermentation, both components remain in barrel for 11 months. The 2017 ferment was fully inoculated.