A blend of Semillon and chardonnay (70/30), this fruit was hand harvested, whole bunch pressed and naturally fermented in a mixture of concrete eggs, large format french oak and stainless steel. Kept on lees until just prior to bottling.
Bottled unfiltered and unfined, no additives only a minimal sulphur addition at bottling.
120 dozen made.
Low cropping 35 year old Pinot Noir planted in Karri loam over decomposed granite/white clay soils, grown biodynamically and harvested according to ripeness with a focus on natural acidity. Hand harvested, whole bunch pressed and spontaneously fermented in concrete eggs followed by eight months ageing in old French oak barriques. Battonage for the first three months the wine was retained on lees until bottling. Made with no additives only a minimal sulphur addition at bottling. No fining or filtration.
35 dozen made.
100% Gin Gin clone Chardonnay (35 years old), extremely low cropping, planted on karri loam over decomposed granite/white clay. Basket pressed in whole bunches, naturally fermented in concrete eggs and matured in some of the finest french oak (Dominique Laurent magic casks) for 12 months. With a major focus on harvest dates, we like to ensure that the fruit possesses sufficient natural acidity and refined, elegant fruit characteristics, which should allow the wine to age comfortably.
64 dozen made.
Made with 34 yr old Semillon planted on the highest slopes, on the heaviest gravel soils on our property. Along with the bony soils and our intense pruning, no irrigation and vine age give us our desired low yields to create this intense wine.
The grapes are hand harvested according to the biodynamic calendar, whole bunch pressed and naturally fermented in concrete eggs where the wine remains for a period of two years with a naturally occurring flor. No sulphur is used, unfiltered and unfined.
64 dozen made.
A blend of Bordeaux varietals Cabernet Sauvignon, Petit Verdot and Malbec. Naturally fermented in small open top fermenters with extended skin contact for ideal tannin extraction. Basket pressed into a mix of new and old French oak from which the wine was matured for a period of 18 months.
Bottled unfiltered and unfined with minimal sulphur.
500 dozen made.
100% Malbec sourced from southern Margaret River, hand picked, small batch fermentation and basket pressed. Malolactic fermentation and maturation for three years in French oak.
50 dozen made.
100% old vine Garnacha from Calatayud. Hand harvested from extremely low cropping ancient vines. Naturally fermented in stainless steel then aged in large format French oak puncheons 40% new for a period of 12 months. No additives only minimal sulphur at bottling.
650 dozen made.
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