Rosé

Gentle and well-balanced acidity, a crisp and dry finish with lingering hints of spice, and white and pink pepper

Strawberries and cream, raspberry, sour cherry, Turkish delight, and watermelon

Jackfruit and lychee curry or Red duck Thai curry

Shiraz is sourced from Currency Creek where there is maritime climate where it avoids extreme heat shifts, and has an excellent ground water source. The Shiraz blocks, called Thelma and Dorothy, are on a rolling sandy slope, and has a water table that runs through the entirety of the block from the top block (Dorothy) to the Bottom block (Thelma) which allows for easy uptake of water into the friable cracking clay, loams and red clay subsoils that then can be easily accessed by the vines. Grenache was sourced from The Temple Bruer Langhorne Creek vineyard where the vines are approximately 30 years old and grown on deep alluvial sandy loam. Cinsault is grown at Temple Bruer Loxton vineyard in the Riverland, where the soil is majorly sand over lime and clay. The climate in the Riverland is continental providing the Temple Bruer Vineyard with long sunny days and cooler nights. It is these long sunny days that provide the full fruit flavours you find in this Rose.

The shiraz was harvested on the 28th March at 12.5 Baumé and due to the cool vintage and had a PH of 3.22 the total acidity was higher than usual, which was perfect for making Rose. We picked early morning, the grapes were then de-stemmed and only the free run was drawn off for fermentation of the rose known as “vin de goutte” in France. The grenache was harvested at 12 Baumé and cinsault at 11 Baumé. These two portions were crushed, pressed and cold settled prior to a cool fermentation for 2.5 weeks. In April, the three portions were blended and then bottled in late May 2022. No sulphur dioxide was used any process when making this wine.

A strong 2022 vintage from high-quality fruit and low to moderate yields with excellent natural acidity from an overall cool vintage with extended ripening periods for most varieties. Perhaps one of the longest vintages we have experienced, harvest continued for 11 weeks. We commenced picking Chardonnay on the 3rd of February in the Riverland, and concluded on the 25th April at Langhorne Creek with Shiraz.