Forest Hill lay claim to some of the oldest vines in the Great Southern region of Western Australia. This wine comes from the property's dry grown, low yielding original experimental vineyard planted in 1965. Still a little young and austere but terroir-expressive, it opens with notes of grapefruit, lemon-lime, white spice, lavender talc, and a streak of seashell-like minerality. The palate is chalky in texture with lifted acidity and citrusy fruit right to the long mouthwatering finish. You could drink this now but you shouldn't: its best is yet to come.
Forest Hill lay claim to some of the oldest vines in the Great Southern region of Western Australia. This wine comes from the property's dry grown, low yielding original experimental vineyard planted in 1965. Still a little young and austere but terroir-expressive, it opens with notes of grapefruit, lemon-lime, white spice, lavender talc, and a streak of seashell-like minerality. The palate is chalky in texture with lifted acidity and citrusy fruit right to the long mouthwatering finish. You could drink this now but you shouldn't: its best is yet to come.
Forest Hill lay claim to some of the oldest vines in the Great Southern region of Western Australia. This wine comes from the property's dry grown, low yielding original experimental vineyard planted in 1965. Still a little young and austere but terroir-expressive, it opens with notes of grapefruit, lemon-lime, white spice, lavender talc, and a streak of seashell-like minerality. The palate is chalky in texture with lifted acidity and citrusy fruit right to the long mouthwatering finish. You could drink this now but you shouldn't: its best is yet to come.
Forest Hill lay claim to some of the oldest vines in the Great Southern region of Western Australia. This wine comes from the property's dry grown, low yielding original experimental vineyard planted in 1965. Still a little young and austere but terroir-expressive, it opens with notes of grapefruit, lemon-lime, white spice, lavender talc, and a streak of seashell-like minerality. The palate is chalky in texture with lifted acidity and citrusy fruit right to the long mouthwatering finish. You could drink this now but you shouldn't: its best is yet to come.