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.
Hand-picked on the 14th and 17th March from Kangaroo Creek and Mawson Road, fermented in open fermenter and closed puncheons with 28% whole bunches. Matured for 11 months in French oak.
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.
Hand-picked on the 10th and 21st of March, destemmed and pressed, wild yeast barrel-fermented, 45% malolactic fermentation, matured for 11 months on yeast lees in French oak (25% new), filtered and bottled.
Hand-picked on the 11th of April, 95% destemmed, wild yeast fermented, pressed and matured for 18 months in French oak hogsheads (20% new, Saint Martin).
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 the 17th and 19th of March, wild yeast fermented in open fermenter and closed puncheons, 50% whole bunch, matured for 11 months in French oak (25% new). Unfined.
Picked and crushed on 4 April, wild yeast fermented, macerated for 20 days on skins, pressed to barrel, 24 months in French oak (25% new), no fining or filtration.
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 the 11th of April, 95% destemmed, wild yeast fermented, pressed and matured for 18 months in French oak hogsheads (20% new, Saint Martin).
Hand-picked on the 11th of April, 95% destemmed, wild yeast fermented, pressed and matured for 18 months in French oak hogsheads (20% new, Saint Martin).
