We dedicated two thirds of our Estate Shiraz block to making this rosé. Grown on 21 year old vines in grey clay with mudstone and ironstone throughout. These vigorous vines were spur pruned with VSP trellising to ensure good fruit exposure to sunlight and airflow. The rosé component was picked in early March whilst still high in natural acidity.
The hand picked fruit was destemmed, crushed and pressed within two hours. It is this short time of skin contact that has provided the pale copper salmon hue of this wine. The juice was settled in tank before fermentation in a combination of old oak barrels and a temperature controlled stainless steel tank. Wild yeasts and non-wild yeasts (tame yeasts?) were employed for the fermentation. The tank and barrel portions were blended together to complete the wine, with the barrel bringing the textural richness, and the purity of fruit coming from the stainless steel component. For extra complexity and creaminess, malolactic fermentation was encouraged on a portion of this wine.
Attractive copper pink hue with brilliant clarity. The nose is enticing and more complex than the average rosé with sweet Turkish delight and vanilla balanced by the more savoury blackberry leaf and fresh dough. The palate has richness but is livened by a playful spritz. Flavours of red apple, pomegranate and pink grapefruit form the sweet fruited core before a long, dry and slightly briny finish.
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