Stonegarden was picked on the 28th of February, pressed to French oak and wild yeast barrel fermented. Matured for nine months in yeast lees it was then blended with tank fermented Barossa Valley Roussanne.
Hand-picked from four vineyards in Stone Well, Greenock and Krondorf, 6% whole-bunch barrel fermented, the remainder destemmed to open fermenter. Pressed to French oak (31% new), 20 months maturation in barrel. Fined and filtered.
Hand-picked in late March and early April from vineyards in Lenswood, Piccadilly and Balhannah, fermented in open fermenter and closed puncheons with 15% wholebunches. Matured for 11 months in French oak (15% new). Unfined.
Hand-picked on the 17th and 22nd of March, destemmed, 8% fermented on skins, the remainder pressed and wild yeast fermented in French oak puncheons. Matured for eight months in barrel, filtered and bottled.