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.
Closed with cork under wax and presented in hand crafted timber boxes made at Barossa Enterprises, a fantastic non-profit local company that is the largest employer of People with Disability in regional SA.
Fair winter rains and a cool summer gave us a healthy crop of excellent quality. Hand picked on the 7th April, 70% destemmed, 30% whole bunch, pressed to French oak (10% new), matured for 20 months in barrel.
Closed with cork under wax and presented in hand crafted timber boxes made at Barossa Enterprises, a fantastic non-profit local company that is the largest employer of People with Disability in regional SA.
Hand-picked on 6 April, all destemmed to open fermenter, hand-plunged with 10 days on skins, matured for 14 months in French oak, no fining or filtration.
Closed with cork under wax and presented in hand crafted timber boxes made at Barossa Enterprises, a fantastic non-profit local company that is the largest employer of People with Disability in regional SA.
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.
