Select Page

Since we began working with Great Southern producer Flor Marché last autumn we’ve been seriously impressed with their wines – and so have our customers – so we’re thrilled that new vintages of the Chell Chardonnay and Longley Pinot Noir have arrived.

The 2017 Chell Chardonnay was sourced form a single vineyard in the Wilyabrup sub-region of Margaret River, Western Australia. The Wilyabrup Valley is a series of gentle slopes found alongside tribituries to the Wilyabrup Brook. The gravel subsoil ensures good drainage, while the high clay content enables good water retention through the summer.

After harvest, the fruit was gently pressed straight to barrel where fermentation occurred naturally. No yeast or other additions were made. Post ferment the wine was left on gross lees and topped. Over a 6 month period the barrels were stirred weekly to build texture and complexity. A small amount of SO2 was added before bottling with no fining.

The 2017 Longley Pinot Noir was sourced from a single vineyard in the Denmark sub-region of the Great Southern, Western Australia. The fruit was left to cold soak with a portion of whole bunch in open fermenters. No yeast or other additions were made. The wine fermented naturally and took place over 10 days, hand plunged twice daily. Post ferment, the wine stayed on skins for a further 10 days before pressing. The wine was matured in new and old French oak from Burgundy for 24 months. A small amount of SO2 was added before bottling with no fining or filtration.

Winemaker Elizabeth Reed crafts all her wines with integrity and intent to express the unique characteristics of the varieties grown from these diverse and pristine wine regions.

Her approach to winemaking is based on the understanding that the most important characteristics of wine come from the vineyard and the soil the grapevines are grown on. With that sentiment, working closely with my growers ensures the grapes are grown in a healthy environment with best organic practice.

“I do not add yeast preferring to rely on the natural yeast in the vineyard,” says Reed. “I do not add acid preferring to harvest when the sugar, acid and flavours are in balance. I do not add tannin preferring to use techniques which extract tannin from the grape skins and stems. I do not use fining agents preferring to keep the vitality of the wine present.”

For further info visit