"As winemaker my role is to understand and express the potential of fruit as it transforms into wine."
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.
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.
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