Dune’s Ténéré is all about pushing boundaries. It’s made mostly from old-vine Chenin Blanc planted in 1950 on deep Blewitt Springs sand – a vineyard that’s seen plenty of sun and wind but still gives fruit with natural freshness and grip.

The fruit is destemmed straight into open fermenters and left to ferment on skins. Once it’s done, the cap stays covered for an extended soak before pressing to old French hogsheads, where it rests for about six months. No fining, no filtration – just raw texture and detail.

The result is cloudy in the glass and full of character. Aromas of preserved lemon, peach skin and almonds lead into a savoury, waxy palate that feels both salty and chalky at once. It’s structured more like a light red than a typical white, built for the table and best shared with food.

Terrific value from Dune as always.