Fumé Blanc

Higher Plane Fumé Blanc is made with Sauvignon Blanc fruit from the estate vineyard in the Forest Grove locality of southern Margaret River.

The fruit is whole bunch pressed and most is sent to French oak barrels for wild yeast fermentation. In some vintages, a proportion of the juice is fermented in stainless steel tanks. There is no malolactic fermentation.

The wine remains on lees for around six months with stirring for the first few months. It is then settled and filtered – but not fined – prior to bottling.

Lemon yellow, Higher Plane Fumé Blanc has just the right amount of fruit texture and smoky oak from barrel fermentation, finishing long. Cellaring potential is five years.