The texture of this wine has been developed through oak aging and a bit of skin contact—three days for one batch and one day for another, with 35% fermented in used French barriques. It features lively acidity and a talc-like sensation on the palate, along with flavors of lemon drops, peach fuzz, and a refreshing juiciness.

Jake Carter began his winemaking career at 18, working with Rob Howell of Jeir Creek Wine and Greg Gallagher of Gallagher Wines. After nine years, he’s now launched his own label focused on natural and alternative varieties. Preferring to avoid rigid recipes, he adjusts each fermentation for every new vintage. Boldly, he’s also starting a vineyard on his family’s property near Gundaroo, north of Canberra, where he will plant 2 hectares of alternative varieties and create a rustic cellar door from an old horse barn.

Halliday Rating: 90 points