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.
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.
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.
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Barossa’s most enlightening cellar door, wine maker and grape grower stories.
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.
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.
