A selected parcel of fruit from each of our 5 single vineyard sites was whole bunch pressed straight to 675 Litre open top Clay “Egg” vessels. Indigenous yeast fermentation. No stirring, the lids were sealed with clay at the completion of fermentation. The Applejack and Wombat Creek eggs went through spontaneous malolactic fermentation. Each Egg was decanted to blend for a long chill before being racked once more and then bottled by gravity. No fining, no filtration.