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.
High winter rains preceded a very cool spring. Late budburst, flowering and a cool autumn combined for an extremely late vintage. Wild fermented in open fermenter with 33% whole bunches. Matured for 11 months in French oak (11% new, Francois Frères). Unfined.
Hand-picked on the 8th of March, wild yeast fermented in open fermenters, 44% whole bunches. Pressed to barrel and matured for 11 months in French oak (22% new, Francois Frères). Unfined.
Hand-picked on the 3rd of April, destemmed and pressed, fermented in tank and French oak puncheons (18% new), matured for nine months on lees. Filtered and bottled.
Handpicked on the 23rd of March, 80% destemmed, 20% whole bunch, wild fermented in open fermenter, pressed to French oak, matured for 15 months in barrel (40% 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 the 4th, 20th and 24th of April, wild yeast fermented in closed puncheon and open fermenter, 10% whole bunch, matured for 11 months in French oak (30% new, Francois Frères). Unfined.
The Triangle Block was hand-picked on 9 February, all destemmed and fermented by indigenous yeast, 40% in closed puncheons. Matured for 21 months in French oak (12% new), unfined and unfiltered.
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.
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.
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.
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.
