Sourced exclusively from our Uley vineyard, a single clone (D5V12) of Pinot Noir grapes was hand harvested on March 16 at a Baumé of 13.4 degrees, pH 3.43 and titratable acid of 6.5 g/litre.
After crushing and 48 hours of skin contact, the must was drained and gently pressed to tank for cooling and settling prior to yeast inoculation 8 days later. A slow, cool fermentation was conducted to allow preservation of primary and fermentationderived fruit characters. Bottled July 5 2018.
Pastel pink in colour, the aromas and flavours are those of strawberries, pink grapefruit, rose petals and Turkish delight. The palate is dry, finishing with lingering fruit flavours and crisp citrusy acidity. Excellent as a refreshing aperitif or complimentary to most Asian–style dishes.
This Montepulciano Rosé was Seletiv Harvested in March from the Amadio vineyard in the Northern Adelaide Hills. It was left on skins to develop a pale colour and then pressed to large format French oak. I was wild fermented and left in barrel for 7 months to develop texture and depth.
This one is for all the loyal Rosé drinkers out there; the ones who have always drunk it regardless of fashion. This wine was made with intent – not just a by-product or an after thought. Montepulciano grapes from the northern reaches of the Adelaide Hills were destemmed, gently pressed to barrel and left to begin a slow, wild ferment. A further 5 months in oak to develop intensity has resulted in a luscious strawberries and cream palate that’s just begging to be the life of the party. Grab it now before GB drinks the lot.
Grape varieties 100% Montepulciano
Region Adelaide Hills, Australia
Winemaker Darryl Catlin
Alcohol (ABV) 13.0 %
Acidity 5.37 g/l
Residual Sugar 1.8 g/l
Wine pH 3.12
Welcome to a ROSÉ REVOLUTION!
ROSÉ was once a sweet, coloured white wine - now it’s a legitimate style of its own. Lovingly crafted from REAL ROSÉ VARIETIES. Not Your Grandma’s Rosé is made as a true rosé (picked earlier than typical red wine). 62% of the blend is old vine Grenache from the Lyndoch foothills and from Stockwell, which is co-fermented with 30% of old vine Mourvèdre also from the Lyndoch region. The remaining 8% is an aromatic blend of Riesling, Gewürtztraminer, and Weißer Herold from the Northern Eden Valley, which emphasises the strawberry, musk and turkish delight aromas. Not just for summer!
Enjoy with all foods, from Spencer Gulf prawns to Saskia Beer poultry and charcuterie. Early picking allows for a textural mouthfeel, luminous rose-diamond colour and crisp natural acidity giving great length. Grenache contributes the red berry and strawberry palate with Mourvèdre adding structure and lingering spice.
Suitable for vegetarians/vegans.
Daniel Chaffey Hartwig
This wine is made from a blend of Pinot Noir for its power and riper red fruit aromas and Chardonnay for citrus lift and finesse. We select the fruit from the cool south-facing slopes high in the Adelaide Hills. Sweet strawberry, cherry and spice aromas follow through to the palate, where the lively bubbles add lift and balance to these fruit flavours. This wine has wonderful length and supple mouth feel.
The fruit is all hand-picked and whole bunch pressed into tank for fermentation. A remaining parcel of Pinot Noir is fermented as red wine in open top fermenters with daily plunging. Fermentation lasts around 12 days and the wines go through malo-lactic ferment over winter to soften the acids. Blending then takes place, combining the clear base wine with around 4-7% of the red wine to achieve the pale pink colour and fruit lift that is signature of this wine. We tirage the wine by hand and store the bottles at 14` for a long consistent second ferment. Each bottle is riddled and hand disgorged on site in our Longwood winery. Small batches are disgorged at a time to allow the remaining bottles to continue ageing on lees as long as possible. The dosage liquor is crafted using a blend of base wines that have been aged for at least 12 months.
We source fruit from vineyards located high in the Lenswood district of the Adelaide Hills, where the vines have an average age of 25 years. These sites consistently produce outstanding Pinot Noir and Chardonnay for sparkling wine.
Dosage: 9 g/l
Cellar: Up to 5 years