2022 Spinifex Rosé

The 2022 Spinifex Rose is our 20th rose vintage made in the classic provençal style, made with classic varieties hand picked from old Barossa vineyards. From the first year – fermented in a single barrel up-ended on its head – to the ’22 its been a love affair. Delicate salmon hued. Refined aromatic fruit nose of pink grapefruit, just ripe nectarine, tart strawberry, yellow rose petals and dried provincal herbs. Fresh and delicate on the palate with pure but discrete flavors of freshly cut strawberry whites, tart red currant, wet river stone and fresh chervil. Fine chalky acids, delicate citrus pith feel and an echo of mineral – salinity on the finish. Made from old Barossa Valley Grenache (52%) Mataro (30%) Shiraz (16%), and Cinsault (2%) . The range of source vineyards is broad, varying in age from 20 to 90 years of age, (averaging 50 years) grown mainly in sand and loamy sand soils, with lesser proportions from loam over clay and deep red clays. Mainly bush vines, hand-picked, dry grown or grown with minimal irrigation – low input, old school viticulture – respectful of the vine and soil. Chilled over-night, bunches are crushed with mininmal maceration prior to pressing and the lightly clarified juice fermented with both indigenous and cultured yeasts – almost exclusively in stainless steel – 5 % was fermented in old French oak demi muids. All parcels were matured on lees for 6 months prior to blending. The ’22 growing season was mild and extended with and delivered White, Rosé and lighter bodied Red wines of delicacy and great freshness – qualities deserving of and best captured by an early bottling.

Made from old Barossa Valley Grenache (52%) Mataro (30%) Shiraz (16%), and Cinsault (2%) .  The range of source vineyards is broad, varying in age from 20 to 90 years of age,  (averaging  50 years) grown mainly in sand and loamy sand soils, with lesser proportions from loam over clay and deep red clays. Mainly bush vines, hand-picked, dry grown or grown with minimal irrigation – low input, old school viticulture – respectful of the vine and soil.

Chilled over-night, bunches are crushed with mininmal maceration prior to pressing and the lightly clarified juice fermented with both indigenous and cultured yeasts – almost exclusively in stainless steel – 5 %  was fermented in old French oak demi muids.   All parcels were matured on lees for 6 months prior to blending. The ’22 growing season was mild and extended with and delivered White, Rosé and lighter bodied Red wines of delicacy and great freshness – qualities deserving of and best captured by an early bottling.