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.
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.
Picked on the 24th of March, pressed to French oak puncheons (15% new, Damy), wild fermentation, 30% malolactic, Matured for 11 months on yeast lees, filtered and bottled.
Picked on the 24th of March, 8% 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 3rd of April, destemmed and pressed, fermented in tank and French oak puncheons (18% new), matured for nine months on lees. Filtered and bottled.
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.
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.
