Muscat field blend from the Stonegarden Vineyard in Eden Valley, blended with Semillon from the Barossa Valley and Sauvignon Blanc from the Adelaide Hills. All hand-picked, half fermented on skins. 60% 2020 barrel matured for nine months, 40% 2019 barrel matured for 21 months.
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 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), 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.
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).
