Handpicked on the 4th, 12th and 17th of March. All destemmed, the Roussanne was pressed and fermented in tank while the Semillon and Stonegarden Muscat were pressed to barrel. All wild yeast fermented and matured on lees for nine months.
Hand-picked on 25th March (Cudlee Creek), 13th (Lenswood) and 25th April (Piccadilly). Wild fermented in open fermenter with 33% whole bunches. Matured for 11 months in French oak (11% new, Francois Frères). Unfined.
New release
Hand-picked from Smyth Road, Stonewell Road and a single bin from Eden Valley. 77% destemmed, 23% whole bunch, wild fermented, pressed to French oak, matured for 20 months in barrel (28% new).
Picked on the 18th of March, 10% fermented on skins, the remainder pressed and wild fermented in French oak puncheons. Matured for eight months in barrel, filtered and bottled.
Hand picked on the 19th and 30th March from Lobethal and Piccadilly, pressed to French oak puncheons (35% new), 65% malolactic, 11 months on yeast lees, filtered and bottled.
Hand-picked on the 17th of March, destemmed and pressed, fermented in tank and French oak puncheons (28% new), matured for nine months on lees. Filtered and bottled.
Best White Wine Trophy - Marananga Wine Show
Hand picked on the 9th April, 85% whole bunch wild fermented, pressed to French oak and matured for 20 months in barrel (31% new, Saury).
Hand picked on the 7th April, 70% destemmed, 30% whole bunch, pressed to French oak, 10% new, matured for 20 months in barrel.
Hand-picked on the 22nd and 28th of March, wild yeast fermented in closed puncheons and open fermenter, 38% whole bunch, matured for 11 months in French oak (23% new, François Frères). Unfined.
Finalist, Australian Pinot Noir Challenge 2023
Handpicked on the 17th of February, 83% destemmed, 17% whole bunch, wild fermented in open fermenter and foudre, pressed to French oak, matured for 20 months in barrel (17% new).
Hand-picked on the 30th of March, destemmed and pressed to French oak puncheons (30% new), 80% malolactic fermentation, matured for 11 months on yeast lees, filtered and bottled.
Hand-picked on 7 and 9 March, wild yeast fermented, 10% whole-bunch, 15% long maceration (72 days), pressed to barrell. 11 months in French oak (27% new). No fining or filtration.
Very limited
Hand-picked on 15 February, wild yeast fermented, 15% whole bunch barrel ferment, 20 months in French oak (17% new, Saint Martin), unfiltered.
Decennial release - very limited
Picked and crushed on 22 March, wild yeast fermented, 10% barrel fermented with 2 months skin contact, 19 months maturation in French oak (30% new, Saint Martin), no fining or filtration.
Decennial release - very limited
Hand picked on the 31st of March, 74% destemmed, 26% whole-bunch fermented, all indigenous yeast, pressed to French oak (24% new, Bel Air), matured for 20 months in barrel. Unfined.
Hand picked on 11th April, 80% destemmed, 20% whole-bunch fermented, all indigenous yeast, pressed to French oak (20% new), matured for 20 months in barrel. Unfined.
Final bottle
Indulge in a delightful afternoon filled with mouthwatering dishes, delicious wines and tales of the vintage at Fino, Seppeltsfield.
Save the date for 11 May and treat yourself to a Super Saturday luncheon crafted by Chef Daniel Murphy, showcasing the finest local Barossa ingredients expertly paired with our latest releases. Be among the first to taste a sneak peek of the 2024 vintage straight from the barrel, as the Hills and Barossa regions go head-to-head!
Join us for an afternoon of wine, food, and pure enjoyment at Fino – it's an experience you won't want to miss!
Hand picked on 11th April, 80% destemmed, 20% whole-bunch fermented, all indigenous yeast, pressed to French oak (20% new), matured for 20 months in barrel. Unfined.
