More than a lifetime’s work, an ambitious project for my children to grow old with. Ultimately a blend of Picolit, Mendoza clone Chardonnay, and Ribolla Giallo blended with Picolit seedlings which have been crossed with Chardonnay and Ribolla. There’s also a little Pinot Bianco, Pinot Grigio and Friulano to add to this fruit salad.

Hand picked fruit is crushed and fermented on skins without inoculation prior to maceration on skins for about a month after fermentation is complete. Sulphur is added at the conclusion of primary ferment to prohibit malolactic fermentation and preserve Granny Smith acidity. The wine is drained to old barriques for aging on lees. The dry grown fruit has extraordinary concentration of flavour which balances the tannin derived from the skins. The wine is bottled in Spring without fining or filtration.

Conception Bianco is a profound and complex wine. It has intensity and persistence of flavour with delightful balance. There is an array of different flavours competing for attention, with different nuances revealing themselves at each taste.

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