2024 X

The grapes were handpicked at optimal ripeness and crushed to a single Tonnellerie Quintessence Pearle oak fermenter. The wine underwent a natural fermentation with hand plunging 3 to 5 times daily until the completion of fermentation. The wine was then pressed through a small hand basket press and filled to a single neutral French oak barrique for 10 months. The wine completed natural malolactic fermentation in barrel with no SO2 used until bottling.The wine was neither fined, nor filtered.

Barossa Valley and McLaren Vale

Paul Georgiadis

Jason Barrette