Alkimi Marsanne 2023

Honeysuckle
Moreish
Quincey

After being hand picked, the grapes were refrigerated overnight, where the next morning they were gently pressed where the hard bitter pressings were discarded. The resultant juice was very slowly fermented using wild yeast and was allowed to go though malo-lactic conversion. The wine was left in barrel and assembled in January 2024, bottled unfiltered. No additions were necessary, except for anti-oxidant/preservative sulphur dioxide

Dudine graduated with a wine science degree from Charles Sturt University in 2010, with his very first vintage coming in 2006. Stints at Henschke, Yarra Yering, Mac Forbes and overseas, in Piedmont, Austria’s Wachau and importantly the Rhône Valley – both north, in Côte-Rôtie, and south, in Châteauneuf-du-Pape – have had a big impact on his outlook and helped the direction he took when making his first Alkimi wines, which were made from the 2014 vintage, just a few months after Dudine returned from France.

All the wines are un-fined, naturally stabilised and mostly unfiltered, with Dudine noting that he likes to keep things “technologically very simple” in the winery. “I prefer to sculpt wines using the magic of great sites, good picking decisions and very diligent winemaking. I also have a range of wines called No Additions. This range is exactly that: no additions are made to these wines, including no sulphur dioxide.”