ROSE WINE

Bit expensive for a first release Australian Rose? Sure is. Here is why. The same fruit that goes in to her Reserve Grenache from that 150 year old plot is used here. That fruit aint cheap. On top of that she only realises about half the yield from the pressing regime. So, production costs here are expensive. Is it worth it? Yes! This was the wine that was the real catalyst for the offer. I will keep a lid on my usual excitable self but I don't want to undersell this either. This is a different beast than the overwhelming majority of rose made here in Oz.
Bone dry and with a sensational sense of zip and liveliness, plenty of pretty Grenache perfume and bright red fruits. A big punch of ruby red grapefruit kicks in as wine quickly expands and really delivers on the promise of punchy, ripe, rich fruit and a subtle creamy textural element. It's bold and solidly built with a real sense of presence. Very long and vivid with an incisive whack of energetic, snappy fruit on the finish. It Australian rose Jim, but not as we know it. If you buy good Bandol you should get on this train asap, it rolls all the way to flavour town. ROSCOE

This rosé was always dwelling in the back of my mind as something that would one day come through me and into the bottle. There were no shortcuts here, this wine was made with all the Gucci trimmings. Whole bunch pressed, 50% pressings yield, 150 year old bush vine Grenache barrel fermented in new Stockinger oak, it's rosé in full wine form. Textured, rich, floral, layered, powerful and long. When rosé is made with this much intention a delicious seriousness is captured in every drop.
Winemaking Rosé: Whole bunch pressed to new Stockinger oak for the early part of the fermentation and then went through malo and élevaged in old Chardonnay barrels, bâttonaged over 6 months at least once a week, sulphured to stop wine from going through full malo because I felt the wine was in a good spot with texture SIERRA