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 on the 22nd (Bowyer Ridge) and 28th (Garden Block) of March, whole-bunch pressed, wild yeast barrel-fermented, 25% malolactic, matured for 11 months on yeast lees in French oak (41% new, Mercurey), filtered and bottled.
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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 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.
Very limited
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.
Hand picked on 24th February, pressed and wild yeast fermented. Matured on lees for nine months in tank and barrel (Damy, 33% new oak). Fined, filtered and bottled.
Hand-picked on the 28th March, destemmed and pressed, wild yeast barrel-fermented, 20% malolactic fermentation, matured for 11months on yeast lees in French oak (29% new, Damy), filtered and bottled.
Very limited
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.
New release
Hand-picked on the 24th of March, wild yeast fermented in closed puncheons and open fermenter, 75% whole bunch, matured for 11 months in French oak (25% new, François Frères). Unfined.
Tasting Room only
Picked and crushed on 22 March, wild yeast fermented, 10% barrel fermented with 2 months skin contact, 19 months maturation in French oak (30% new), no fining or filtration.
Decennial release - very limited
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.
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. 10 Jeroboams produced.
