2017 was a great season for our barrel-fermented rosé. Light, fine flavours became present in the fruit at nice low sugar levels, allowing expressive generous wines that are nicely in check with regards to alcohol.
The fruit comes from a single site, the Lentondelle Vineyard in the Carbanup sub-region of Margaret River. It’s a flat, warm site with fertile, red sandy soils.
The grapes were hand harvested on 3rd April. After chilling, the fruit was whole bunch-pressed directly to old oak for fermentation. The juice was fractionated into free-run and pressings but ultimately all of the fractions were used in the final blend. Fermentation was wild and no additions were made to this wine at all. After 10 weeks in oak un-sulphured on gross lees, the wine was emptied from barrel, settled, filtered, sulphured and bottled.
We are extremely happy with the resulting wine. The texture and phenolic structure are highlights in what is a very fine and subtle rosé which continues to push the boundary of high-end rosé production. That said, drink it on a boat wearing white…. It’s a pale salmon dream. – Julian Langworthy, Nocturne