Handpicked on the 4th, 12th and 17th of March. All destemmed, the Roussanne was pressed and fermented in tank while the Semillon and Stonegarden Muscat were pressed to barrel. All wild yeast fermented and matured on lees for nine months.
Hand-picked on 25th March (Cudlee Creek), 13th (Lenswood) and 25th April (Piccadilly). Wild fermented in open fermenter with 33% whole bunches. Matured for 11 months in French oak (11% new, Francois Frères). Unfined.
Picked on the 24th of March, pressed to French oak puncheons (15% new, Damy), wild fermentation, 30% malolactic, Matured for 11 months on yeast lees, filtered and bottled.
Hand-picked from Smyth Road, Stonewell Road and Flaxman’s Valley. 88% destemmed, 12% whole bunch, wild fermented, pressed to French oak, matured for 20 months in barrel (36% new).
Picked on the 18th of March, 10% fermented on skins, the remainder pressed and wild fermented in French oak puncheons. Matured for eight months in barrel, 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.
Handpicked on the 17th of February, 83% destemmed, 17% whole bunch, wild fermented in open fermenter and foudre, pressed to French oak, matured for 20 months in barrel (17% new).
Hand-picked on the 4th, 20th and 24th of April, wild yeast fermented in closed puncheon and open fermenter, 10% whole bunch, matured for 11 months in French oak (30% new, Francois Frères). Unfined.
Museum release: Hand-picked on 28 March, whole-bunch pressed, wild yeast fermented in French oak puncheons (20% new, Vicard), 34% malolactic fermentation, nine months on yeast lees, filtered and bottled. Grapefruit, almond meal, Lemon pith and Kaffir lime.
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 11th April, 80% destemmed, 20% whole-bunch fermented, all indigenous yeast, pressed to French oak (20% new), matured for 20 months in barrel. Unfined.
This mixed 6 pack contains two bottles each of the following:
Michael Hall Adelaide Hills Pinot Noir, Lenswood 2023
Michael Hall Adelaide Hills Pinot Noir, Piccadilly 2023
Sang de Pigeon Adelaide Hills Pinot Noir 2023
