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 24th February, pressed and wild yeast fermented. Matured on lees for nine months in tank and barrel (Damy, 33% new oak). Fined, filtered and bottled.
Hand-picked on the 28th March, destemmed and pressed, wild yeast barrel-fermented, 20% malolactic fermentation, matured for 11months on yeast lees in French oak (29% new, Damy), filtered and bottled.
