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 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 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 the 5th of March, destemmed and wild yeast fermented in open vats, pressed and matured for 18 months in French oak hogsheads (10% new, Saint Martin).
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.
