Bondar's Monastrell is a very limited release (only 100 dozen are made). It comes from fruit off the Lacey vineyard in Willunga where rocky clay loam soils lie over the revered Kurrajong geology formation. The 14-year old vines here are farmed with minimal inputs, and winemaking follows this path, with hand-picking, no additions, and bottling unfined and unfiltered. A portion of the fruit was fermented as whole bunches, and maturation was for 13 months in seasoned French hogsheads