In terms of vineyard; the fruit is pristine shiraz harvested specifically for making this wine. Carefully selected shiraz fruit was crushed and allowed to soak on skins for about 8 hours before pressing. The approach to making this wine is the same as for Pinot Gris, with cooled ferments in oak barrels till zero residual sugar. We used one of 8 barrels to be new French Vosges forest oak – the other 7 barrels were very young Vosges forest oak, having had only one prior or twice prior use.
In the winery, the fortnightly bâtonnage post completion of barrel fermentation enhances texture and flavour complexity. I believe that the use of a component of new oak is unique to us [ie unable to find any other rose that involves barrel fermentation and maturation in a portion of new oak].
The yeast lees were mixed every 6 to 8 weeks before racking and bottling at 6 months. This wine has spicy and savoury aromas with just a hint of nutty oak. Vibrant fruit and spice with rich mouth-feel envelops the palate leading to a long and balanced finish – an ideal pairing with Chef James Viles’ barbeque menu tonight.
A point of clarification: This is a rosé that is a deliberate departure from the lighter frivolous expressions of this wine style. Instead, the complex savoury character and fresh line of acid with bone-dry finish, lends itself as a perfect wine to accompany food and ideally suited to summer dining! The wine’s unique presentation arises from specific practices arising from both the vineyard and the winemaking.
100% shiraz, crushed, 8 hours on skins, fermented and matured in French oak (25% new) for 6 months. A perfumed and seductive bouquet takes you down a primrose path to a palate no less appealing, having taken shape during 5 months in barrel. It’s totally dry, but you’d probably sail by, sopping up the oh-so-pretty red fruits and their mouthfeel.