Basic Viti Info: Planted in 2000 on a Grey brown loam on shale and sandy limestone. Vines are planted N-S at an elevation of 460m. Conventional viticulture.

Winemaking: fruit harvested in the cool of the morning, destemmed, crushed then pressed. The free run juice is fractioned, settled and fermented cool until dryness.
3.00 | 9.9 g/l TA | 2.4 g/l RS | 10.2%
9,120 bottles produced.

Basic Viti Info: Planted in 2000 on a grey sandy loam on shale and limestone. Vines are planted N-S at an elevation of 465m. NASAA organically certified vineyard.

Winemaking: fruit harvested in the cool of the morning, destemmed, crushed then pressed. The free run juice is fractioned, settled and fermented cool until dryness.
3.00 | 10.0 g/l TA | NEG g/l RS | 11.6%
2,712 bottles produced.

Basic Viti Info: Planted in 2000 sandy on friable clay.

Winemaking: fruit was hand picked, whole-bunch pressed, split between 85% stainless inoculated fermentation and 15% neutral barrique indigenous  fermentation. Once dry the wine was stabilised and bottled.
3.08 | 7.98 g/l TA | NEG g/l RS | 13.3%
4,212 bottles produced.

Basic Viti Info: Predominantly from vines planted between 1904 and 1920’s. Typically red sandy sites on clay base, slate and limestone predominate as well. Elevation varies between 430-460m. All within a close proximity of the Adelina Estate vineyard.

Adelina blocks 3, 7, 8 and 9 are NASAA certified organic.
McDowell-Brown Vineyard grown with organic practices although not certified.

Winemaking: destemmed/50% berries crushed, fermented in concrete, maceration between 9 and 27 days. 10 months in 700l neutral oak (55%) and concrete (45%). Shiraz and Mataro were fermented separately, due to ripening times, blended post ferment.
3.57 | 5.82 g/l TA | NEG RS | 13.7%
5,832 bottles produced.

Basic Viti Info: a 2 acre block of 80+ year old vines planted on a grey sandy loam.

NASAA certified organic vineyard.

Winemaking: destemmed/50% berries crushed, fermented in concrete, maceration 20 days. 6 months in 700l neutral oak.
3.57 | 5.20 g/l TA | 13.8%
1614 bottles made.

Basic Viti Info: Dolcetto and Barbera planted in 2006 on dark grey silt and sandy loam on sandstone.

Winemaking: Fruit is hand-picked, destemmed and crushed before being filled into a concrete fermenter by gravity. 2 barriques of juice are saigneed after 30 hours. That juice is then fermented, with indigenous yeast and left to sit quietly with in the same neutral barriques they started their life out as juice in, for 6 months, it is filtered and bottled.
3.40 | 6.40 g/l TA | NEG g/l RS | 13.1%
732 bottles produced.