2015 Sunshine & Hercules. 100% Riesling.
Fig Tree Vineyard, Mount Barker. Conventionally managed, with slightly sandy Karri loam soils.
Five hours on skins then drained for cloudy juice (natural) ferment in ceramic egg and new French oak puncheon, followed by seven months on lees.
Hand bottled and unfined and unfiltered.
113 dozen made.

2013 Klusterphunk. 100% Chardonnay.
Kalgan River Vineyard, Albany. Conventionally managed, with dark ironstone gravel lateritic loam soils.
100% whole bunch natural ferment, foot trod. Six months under flor yeast then topped up for another twelve months in barrel on full lees.
Hand bottled with no fining and no filtration.
35 dozen made.
2014 Doppleganger. 100% Riesling.
3 Drops Vineyard Mt Barker. Conventionally managed, with gravelly Karri loam soils.
Fermented on skins in ceramic egg plus new French oak barrel. Eight months on skins then pressed back to egg for four months under a flor yeast, followed by an extra nine months in barrel.
Hand bottled, no fining or filtration.
70 dozen made.

2014 Little Sister Petillant Naturel. 100% Pinot Noir.
Karri Oak vineyard, Mt Barker. Conventionally managed with Gravelly Karri loams.
Two week carbonic maceration whole bunches, then basket pressed to natural ferment, which finished in bottle. 24 months on lees, then disgorged with no additions.
70 dozen made.
2013 El Rojo. Tempranillo, Graciano, Shiraz.
York Vineyard, Mt Barker. Biodynamic (not certified), with karri loam soils.
100% whoe bunch foot trod natural ferment in French Puncheon. Two years in older French oak on lees.
Hand bottled with no fining and no filtration.
55 dozen made.

2015 Schadenfreude. 100% Shiraz.
Gibraltar Rock VIneyard, Porongurup. Sustainably managed, some biodynamic inputs. 37 year old dry grown vines on ancient granitic porongurup loam soils.
Heaps of whole bunch, natural ferment, foot trod with a bit of sneaky nude pigeage.
Hand bottled, no fining, no filtration.
90 dozen made.