The fruit was sourced from the Rice vineyard near Stawell. Garry Rice uses organic practices - in some years he is taking it even further and uses no sprays at all (copper and sulphur sprays are allowed as part of organically certified viticulture). This is essentially down to good planning - he planted his vineyard on a site that doesn’t have the disease pressure that demands multiple sprays year after year.
Winemaking - Fermented in three batches: destemmed, whole-bunch and a 50/50 mix of both. The destemmed batch was plunged once a day, the mixed batch just had the cap rolled once a day and the whole-bunch was sealed and untouched until pressing.
After 23 days on skins, they were pressed to old French oak and the two newer barrels that the Chardonnay had fermented in. 6 months maturation.
Wild yeast fermented, unfined and unfiltered. No adds apart from minimal sulphur.