| Harvest date | 1/4/2010 |
| Sugar level | 23.5 brix |
| Handling | Grapes de-stemmed without crushing, Small half tonne open vat ferments, 50ppm SO2 added and allowed to cold soaked, wild ferment allowed to start naturally, grapes hand plunged 4 to 5 times daily, basket pressed after 7days post soak |
| Time on skins | 21 days |
| Yeast | Wild |
| Malolactic ferment | natural in spring/early summer |
| Time in oak | 12 months 20% new |
| Alcohol | 13.5% |
| pH | 3.59 |
| Bottling date | 21/5/2011 |
| Harvest date | 22/4/2010 |
| Sugar level | - |
| Handling | Grapes de-stemmed without crushing , Small half tonne open vat ferments, 50ppm SO2 added and allowed to cold soaked, wild ferment allowed to start naturally, grapes hand plunged 4 to 5 times daily, basket pressed after 7days post soak |
| Time on skins | 23 days |
| Yeast | Wild |
| Malolactic ferment | natural in spring/early summer |
| Time in oak | 12 months 20% new |
| Alcohol | 13.2% |
| pH | 3.57 |
| Bottling date | 22/5/2011 |
| Harvest date | 12/4/2012 |
| Sugar level | - |
| Handling | Whole bunch pressed in pneumatic press, Slow cool ferment, Ferment stuck and restarted using UV43, Allowed to remain on lees for 3 months |
| Time on skins | - |
| Yeast | GHM |
| Malolactic ferment | - |
| Time in oak | - |
| Alcohol | 12.7% |
| pH | 3.15 |
| Residual sugar | 2g |
| Bottling date | 3/10/2012 |
| Harvest date | 3/4/2012 |
| Sugar level | - |
| Handling | Whole bunch pressed in pneumatic press, Slow cool ferment, 75% barrel fermented, 25% stainless steel, Allowed to remain on lees for 3 months |
| Time on skins | - |
| Yeast | GHM |
| Malolactic ferment | - |
| Time in oak | 3 months |
| Alcohol | 13.6% |
| pH | 3.11 |
| Residual sugar | 0g |
| Bottling date | 3/10/2012 |