This is the fourth vintage of the wine being varietally labelled. The Greek Room Vineyard, a.k.a. the Grancari vineyard in the Onkaparinga Hills, has always been the source of fruit for this wine and remains one of the great sites in the Ochota Barrels’ lineup. ‘The Green Room’ was created as an incubator of sorts for a wine ready for the ‘big stage’ and this wine has certainly arrived and the name will continue moving forward. Not a single spray was done this vintage and the certified organic, gnarly bushvines really sung the most beautiful notes.
The fruit was hand-harvested over two weeks in mid-February. The fruit was fermented with ambient yeasts, with half of the batch fermenting entirely whole-cluster. The fruit was all cold-soaked for five days until wild yeast fermentation kicked off. The ferments were gently foot stomped and hang plunged between one week and a month depending on the ferment. The wine was basket-pressed to old French barriques for five months of aging then blended and settled in tank. It was bottled without fining and just a small 62ppm sulfur addition and pad filtration.