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 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 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.
