Our Chardonnay is a true reflection of the soils from the two premium vineyards that it is sourced. Handpicked in the early morning to capture the fantastic fruit flavours and crisp acidity. Whole bunch pressed, allowed to ferment naturally on lees with regular stirring to build complexity and capture the flavours of the two Burgundian clones.
Our Pinot Noir was sourced from easterly facing block that cools quickly during the summer ripening period. 20% of the small tight bunches where added to the destemmed fruit and allowed to cold soak for 8 days, until natural fermentation had taken over, the ferment was hand plunged twice a day and allowed to stray on skins for an extended time before basket pressing into French oak Barriques.
Our 2014 shiraz was sourced from a biodynamic grown 30yr old west facing block in McLaren Vale. Approx 30% of the handpicked whole bunches where included into the cold soaked, extended skin contact natural ferment that was hand plunged twice a day before basket pressing into French oak Barriques.
Our 2014 Cab Sauv was sourced from a block with fantastic iron stone and quartz soils, that has an elevated northern aspect in the southern Adelaide Hills GI. This frost-free site is ideal for ripening cool climate Cabernet Sauvignon. The grapes where 100% destemmed with a large portion of whole berries in the extended skin contact, natural ferment. Hand plunged two to three times per day before basket pressing into French oak Barriques.