Chardonnay, Adelaide Hills
Ross resurrected this once diabolical Norton Summit site into the beauty she is today. High elevation and a suitably placed Gully down to Morialta Gorge continually keep disease pressure to a minimum allowing Ross to only spray on the odd occasion. Hand picked and raced back to the Barossa where fruit was immediate destemed, pressed and allowed to settle for 24 hours. Juice was racked to new Radoux French oak (50%) and to a stainless steel fermenter (50%) for wild fermentation. Post malo, both formats sat on delicious lees for 11 months and then were racked and bottled shortly after.