Hand-picked from Smyth Road, Stonewell Road and Flaxman’s Valley. 88% destemmed, 12% whole bunch, wild fermented, pressed to French oak, matured for 20 months in barrel (36% new).
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.
Bud Media has published a stunning 192-page book sharing the stories of over 65 of
Barossa’s most enlightening cellar door, wine maker and grape grower stories.
Handpicked on the 17th of February, 83% destemmed, 17% whole bunch, wild fermented in open fermenter and foudre, pressed to French oak, matured for 20 months in barrel (17% new).
Hand-picked on the 22nd and 28th of March, wild yeast fermented in closed puncheons and open fermenter, 38% whole bunch, matured for 11 months in French oak (23% new, François Frères). Unfined.
