The 2017 release shows great energy and vibrancy with high-toned black fruit, rose water, mandarin, a hint of sarsaparilla, black tea and dry, spicy tannin.
Hand-picked on the 18th, 26th and 27th of March from the Hill Block and Garden Vineyard, both in Piccadilly. Barrel-fermented with 25% malolactic, matured for 11 months on yeast lees in French oak (21% new, Damy), filtered and bottled.
Hand-picked on the 7th and 18th of March, pressed and wild fermented in French oak puncheons, 5% on skins. Matured for nine months on lees in barrel, filtered and bottled.
Hand-picked on the 2nd of March, whole-bunch pressed, wild yeast barrel fermented, matured for nine months on lees in French oak puncheons. Fined, filtered and bottled.
Ben’s Block in Lenswood and the Garden Block of Bernie and Sandy Swaby sit high in the Adelaide Hills at just over 500m elevation. Their soils are humus and sandy loam over clay and their distinctive conditions provide late ripening through cool summer nights and chilly autumns.
