L.A.S Vino CBDB Chenin Blanc Dynamic Blend 2024

CBDB (Chenin Blanc Dynamic Blend).  

Stuart McCloskey, tasted 10th October 2025 "Possibly, my favourite wine from the collection, and without hesitation, one of the best examples of Aussie Chenin Blanc I’ve had in years. The perfume shimmers beautifully – adorable in a restrained way. White pepper, crisp green apple, lemon verbena, tonic water, fresh fennel fronds, brined, green olives, a smidgen of passionfruit, nectarine, quince, and finishes with a wave of oceanic salinity. The palate unfurls slowly (do not overchill) and drives with the same level of restraint. Mid-weighted, but generous – lots of vim and vigour. Crisp orchard fruits, preserved, salted lemon, a pucker of chalk and grapefruit, sweet spice, a faint sense of anise / fresh tarragon, saline and finally comes to a close with a lovely slap of acidity. The flavours are long and will only get better with more bottle age. A serious rendition and dripping in deliciousness. Fly me to my beloved Isle of Skye and serve me a plate of west coast langoustine and a bottle of this beauty… Drink now to 2033. Don’t forget to pack a Zalto Burgundy glass, too… Best stemware whilst the wine is young."

A certified organic and biodynamic site at the northern end of the cape. For the previous few years the vineyard has been completely unkept and unpruned with no trellising. The vines sprawl everywhere, and pigs, geese, guinea fowl and cows roam free. The site faces north with a little creek running through the middle of the vineyard. Native flowers and plants grow under the rows with no herbicides or pesticides sprayed and no cultivation. The vineyard is dynamic in every sense; biodynamic, characterised by constant change, full of attitude, energy and new ideas and may be a force that stimulates greater change within viticulture.

Winemaking: Careful and simple winemaking expresses the unique terroir of this site. The fruit was hand picked and showed varied levels of ripeness through the vineyard and crop, chilled overnight and hand sorted prior to being lightly cold pressed as whole bunches. The juice was left to naturally settle prior to a wild fermentation in mature french barriques and amphorae. No malolactic fermentation and fortnightly lees stirring prior to being bottled with no fining and a light filtration.