De Salis Wines

At 1050 metres on Mount Canobolas, winemaker Mitch Svenson ferments dry-grown Pinot Noir and Chardonnay with wild yeast, no additives beyond trace sulphur, and full malolactic conversion. The 2022 vintage — harvest running from March through a final press in June — is the calling card: small-berry concentration, serious mid-palate weight. Bookings preferred at the Nashdale cellar door.