Dave Geyer continues to eschew convention when it comes to the Barossa and the results are vivid and apparent. In 2018 he went back to the same two growers organically farming three parcels throughout the Barossa. Dave’s in-laws own and farm the Springton, Eden Valley vineyard that was planted in the 1950s on acid retaining, decomposed granitic soils with chunks of ironstone throughout. The other two blocks are from a vineyard in Koonuunga, Barossa Valley where the 90-105-year-old, ancient bush vines dot the alluvial sand over red loam soils. The former block brings freshness and drive while the latter two are all about texture and ripe flavors.
The Koonunga fruit was hand harvested on the early side and destemmed then pressed directly to an old French foudre from the 1950s where primary and secondary fermentation was carried out unhindered. The Springton site came in nearly four weeks later and was fermented half whole-cluster, entirely on the skins and covered in a one ton fermenter. After nearly three weeks the wine was pressed to two old 500L puncheons. After 12 months of aging, both components were brought together and bottled without fining, filtration or sulfur.