Back in the day it was really common to blend Semillon, Chardonnay and Riesling together and label it as something like White Burgundy for the masses. Today, Edenflo have put together this blend as a nod to that classic staple of mums and dads in the 70s. The semillon plays the lead in this wine with hay, lemon curd and lanolin along with Chardonnay adding some nectarine in for good measure. All this is rounded out by some lovely creaminess and texture on the palate.

Established in 2016, winemaker Andrew Wardlaw’s journey began in the mid-90s, studying viticulture and learning from renowned names like Lehmanns, Henschkes, Torbreck, and of course, his pop. After gaining experience in Beaujolais and various regions in France, Andrew was convinced that wild ferments and a lo-fi approach with zero to very little adds were the way to go. In the cellar, grapes are foot crushed or destemmed, with some whole bunches for partial carbonic maceration; this novel method conjures some playful candied aromatics, a nifty trick from his travels, no doubt. Whites are pressed to oak or fermented on skins, while reds undergo hand mixing, aging in old French oak on lees, and bottling without temperature control or additives. The use of old oak softens the wine without reducing fruit character, and starting from the 2019 vintage, and no sulfur is added to the red wines, resulting in remarkable lift and elegance. The goal is simple, make affordable wines that bring joy to the drinker. If you’re one of the lucky few that experience aromas and flavours as colours and textures, they’d probably look like the Edenflo labels, so feel free to judge the bottle by its label.