"At its best wine is a communion of artisan and agriculture."
Stonegarden was picked on the 28th of February, pressed to French oak and wild yeast barrel fermented. Matured for nine months in yeast lees it was then blended with tank fermented Barossa Valley Roussanne.
Hand-picked on the 17th and 22nd of March, destemmed, 8% fermented on skins, the remainder pressed and wild yeast fermented in French oak puncheons. Matured for eight months in barrel, filtered and bottled.
Hand picked on the 19th and 30th March from Lobethal and Piccadilly, pressed to French oak puncheons (35% new), 65% malolactic, 11 months on yeast lees, filtered and bottled.
Hand-picked on the 17th of March, destemmed and pressed, fermented in tank and French oak puncheons (28% new), matured for nine months on lees. Filtered and bottled.
Best White Wine Trophy - Marananga Wine Show
Hand-picked on the 30th of March, destemmed and pressed to French oak puncheons (30% new), 80% malolactic fermentation, matured for 11 months on yeast lees, filtered and bottled.
