Each year one of the 5 aspects or clones of the Mount Bullet 3ha single vineyard shows unique characteristics of that vintage. If special enough it is nurtured further in the cellar and then a small amount has an extraordinary sovereign hand bottling; so to ensure that this classic expression is captured in bottle forever.

100% Merlot, Alc. 14.5%, Acidity 6.7g/l, pH 3.32, Residual Sugar 2.4g/l, Clone MO 12.

A single vineyard wine and from the oldest vineyard (est. 2000) of Pinot Noir on the farm. From the old classic Dijon clone PN 113. Named by the winemaker, Gordon Newton Johnson due to its consistent delivery year on year – it’s a rocknrolla!

100% Pinot Noir, Alc. 13.91%, Acidity 5.6g/l, pH 3.48, Residual Sugar 2.4g/l, Clone PN 113.

Picked twice during harvest – earlier and later picks to maximise the flavour spectrum that the vineyards could offer. The Chardonnay bunches are chilled to 3°C over night before being tipped on a conveyor where the bunches are then hand sorted, for whole bunch pressing. After pressing, the settled juice is then racked into barrel for natural fermentation by indigenous yeasts. Undergoes 100% malolactic fermentation in barrel but no lees stirring.

100% Chardonnay, Alc. 14%, Acidity 6.7g/l, pH 3.30, Residual Sugar 2.1g/l, Clones CY 95, 76, 548.

The grapes are chilled to 3ºC. The bunches are sorted on a conveyor, destemmed, and crushed. All transfers of grape must and juice in these early stages are attained using gravity. Selected parcels of the grapes undergo a period of skin contact, at 8ºC to capture favourable skin flavours. After a gentle pressing, the juice left to settle for a period of 72 hours at 2ºC. Fermentation in barrel continues until the wine is dry. The Semillon is fermented on natural yeasts and matured for 11 months in 30% new French oak, some older barrels and one 500 L barrel.

100% Semillon, Alc. 14%, Acidity 6.4g/l, pH 3.16, Residual Sugar 1.4g/l, Clone 16 Sem GDI.

The Pinot Noir bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower fermenting cultured yeasts are used for some of the fermentations while ± 80% of the blend is naturally/wild fermented.

Fermentation temperatures vary between 26 – 30ºC, depending on the nature of the sites. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.

100% Pinot Noir, Alc. 13.88 %, Acidity 5.5 g/l, pH 3.51, Residual Sugar 2.4 g/l, Clones PN 115, 667.

The grapes are chilled to 3°C. The bunches are sorted on a conveyor, destemmed and crushed. All transfers of grape must and juice in these early stages are attained using gravity. Selected parcels of the grapes undergo a period of skin contact, at 8°C to capture favourable skin flavours. After a gentle pressing, the juice left to settle for a period of 72 hours at 2°C. Fermentation in stainless steel tanks continues at 12° until the wine is dry.

100% Sauvignon Blanc, Alc. 13%, Acidity 6.4g/l, pH 3.29, Residual Sugar 2.2g/l, Clones SB 316, 317.