Vineyard: Lenswood & Gumeracha Vineyards

Planted: Late 90's

Soil type: A mix of Sandy iron stone / sandstone, Sandy loam on clay

Picking date: Febuary 23 & March 1 2024

Picking method: Hand harvested and sorted in vineyard

Time on skins: No

Processing: Crush and destemmed

Pressing: Only take free run juice

Cooling / settling: Settled off dirt and heavy solids for 24 hours

Ferment vessel: French oak puncheons for 3 weeks

Aging vessel: French puncheons for 10 months on lees, then stainless steel for 8 months on fine lees

Filtration: No

Fining: No

Bottled: September 2025

Alc: 12.5

pH: 3.39

TA: 6.0

SO2: 30F / 60T

Production: 900 dozen