Fermented as whole bunches and pressed off at the end of fermentation. This Semillon then spent 3 months in old French barrels previously used for our Chardonnay and underwent full malolactic fermentation. The result is a textural, juicy white wine with a zesty, dry finish. 

‘The Dance of the Paper Wasp’ is familiar to many a backpacker during harvest in this vineyard. These wasps love to nest in the canopy of our vines at the exact time of hand harvesting. 

Hand picked and partially whole bunch pressed. The juice was transferred to barrels for a mix of wild and cultured yeast fermentation. The wine was barrel aged in 10% new French oak and 90% 1 to 6-year old French oak, with 15% undergoing MLF. Over the 8 months in barrel the wine underwent monthly lees stirring. 

Drink now to 10+ years

Barrel selection from the Shady Pines, Forbidden, & 1948 Lindeman’s vineyards, this Shiraz was fermented as whole berries before being pressed into 500L French oak barrels. The wine was then left to mature in a mix of new and used oak for 10 months. The result is a full-bodied Shiraz with lifted aromas of white pepper, black mulberries and vanillan oak.

Cellaring for 10-15+ years

A blend of 98% Viognier and 2% Muscat, whole bunch fermented with twice-daily foot stomping to extract flavour from grape skins and stems. The fruit was pressed into old French barrels previously used for our Chardonnay and matured for 3 months. This resulted in a wine orange in colour with flavours of ripe yellow peach, apricot, and watercress.