This is a benchmark Rosé from one of the region's most established producers. Australian Rosé really doesn't come much more accomplished than this.
How's it taste?
The resulting wine offers the kind of vibrant texture and crunchy line that were once the exclusive domaine of Provençal rosé. Not anymore. With delicate red fruits, watermelon and a little white peach, it’s a bone-dry and gently textured wine with lip-smacking energy and nervy cut. The finish is long, pristine, and focused. Gorgeous stuff.
How was it made?
This stellar release is a blend of Barossa Valley Grenache (52%), Mataro (30%), Shiraz (16%) and Cinsault (2%). The vines are all dry-grown and mainly bush vines with an average age of 50 years, although the oldest parcels reach up to 90 years of age. The fruit was all hand-picked and chilled overnight, before crushed bunches were macerated for between six and 24 hours before pressing. The wine was wild-fermented mainly in tank (with five per cent fermented and aged in old French oak demi-muids), and matured on lees prior to being bottled without filtration. The resulting wine offers the kind of vibrant texture and crunchy line that were once the exclusive domaine of Provençal rosé.