Following a winter on-par with long term averages for rainfalls and temperatures, the growing season was quite dry from the start. The temperatures from flowering all the way to the last days of harvest were also mild to warm, without heat spike. This created the perfect conditions for an absolute legend of a vintage, with no pressure in the vineyards and all the latitude for the winemakers to allow the best ripening time and harvest at the peak of each variety’s flavors. The vintage is sure to stay in Margaret River winemakers memories as the reference for a perfect season. 

Our Rose is made from a blend of a beautiful and fragrant batch of northern Margaret River Muscat a Petits Grains Rouges and some fresh succulent Shiraz from the Karridale area. Both blocks tend to develop enticing floral and fruity flavors before strong tannins and pigments, making them ideal rose material. 

The fruit was picked late March. We use a selective harvester in the coolest hours of the night and transport the fruit to the winery for pressing before sunrise, while it is still cold and minimal color extraction has happended. Pressing was complete by 7am the next morning and the juice was racked off only the coarser solids, leaving some fine lees to bring texture to the ferments. Fermentation was long and cool, around 13c, to preserve all the acids and the freshness of the fruit. Following a short maturation on lees to retain texture, the wine was racked and prepared for an early bottling at the peak of its freshness. 

The palate is generous with imminent drinkability and medium weight. While full-flavoured, the attack is crisp and fruity fresh, followed by a juicy mid-palate, rich mouthfeel and the perfect balance of a tingling natural acidity and a burst of refreshing fruit and floral notes. The flavours echo the aromas with fresh pressed grapefruit, Turkish delight, and a bouquet of heady flowers. The fully dry finish makes this wine the perfect accompaniment to high-note flavorsome and even spicy food. 

Pair with Thai squid salad with fresh herbs. Char-grilled duck magret with a satsuma plum coulis. Basque country hard cheeses with traditional black cherry jam.