The fruit comes mostly from our Crossroads vineyard where our only block of Grenache was planted about 13 years ago, along with some own-rooted old Western Australian selection Shiraz. For the 2016 Rose, we complemented these with a small batch of Shiraz from a sunny patch 12km north of us, in the area of Wilyabrup. The typical soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel.
After a dry winter, Margaret River experienced a moderately warm summer, punctuated by unusual rainfalls in the second half of January which delayed the first harvests by about 10 days. The moderate day and low night temperatures allowed exceptional preservation of the varietal aromas and a long harvest period to pick each small batch of fruit in the most perfect conditions. This allowed both our Shiraz to develop peppery spicy notes and our Grenache to explode with complex fruity flavours while both retained a fresh acidity balance.
The fruit is harvested at the peak of its freshness and fruitiness, avoiding dominating or dry tannins. Assessing each batch separately, we used a combination of skin soaking and direct pressing (for the Grenache and Shiraz) and saignee (for the Shiraz). The wine undergoes a slow cool fermentation in stainless tanks to preserve the fresh fruit character. On lees maturation enriches the texture.
13.5% alcohol, 6.2 g/l total acidity, 3.11 pH.