Tempranillo from the certified organic & biodynamic Mount Bera vineyard farmed by the master hands of Greg Horner & Alessio Lopardo. This North-West facing vineyard next to Gumeracha in the Adelaide Hills sit on a mix of clay Quartz on reductive clay which give power yet perfume to the grapes.

The Tempranillo is hand-picked & carbonically macerated for a week, then foot-stomped left infusing on skin for a day before getting pressed the following morning. The juice is then fermented in a mix of stainless tank & barriques. Aged in tank and Barriques for 9 month on fine lees.

Jean-Baptiste Courdesses is crafting unfined, unfiltered and 100% whole-bunch fermented wines, with no or minimal sulphur, packaged in locally made bottles. His project, Jean Bouteille Wines, is firmly planted in the belief that winemaking should be a harmonious extension of nature, and that wine can be an elixir. Uniquely all his wines are made using 100% whole-bunch, with no fining, no filtration, and no sulphur or 20ppm sulphur maximum