Obscura White 2024 blends Sauvignon Blanc, Semillon and Chenin Blanc from dryland vineyards in Darling. The team destems each variety and crushes the grapes gently into qvevri. Fermentation starts naturally within a few days and runs for about two weeks. They punch down the cap by hand with a wooden tool four times a day to build texture and flavour.
After fermentation, the wine stays on the skins for six months. This long contact creates deep phenolics and its golden-amber colour. Gentle punch-downs continue through this stage. The team pushed the skin contact further than ever before, and the wine now shows clear depth and complexity. They add nothing to the wine and rely fully on its own grape tannins for stability. The wine goes into bottle unfined and unfiltered, so natural sediment may appear.