The grapes for this wine were picked from the leased and self-farmed "Sivan Reservoir Vineyard" meaning all management and quality decisions are made in-house. The vineyard is located in the "Upper Yarra Valley" and is about 290 metres above sea level.
In the 2020 season, the vineyard was farmed using only organic practices.
The Syrah grapes for this rosé were handpicked on the 27 of April, 6 weeks later than 2019. They were gently whole bunch pressed to minimise colour and over-extraction and the pressings were discarded. The juice was then transferred to old barriques for (a wild) fermentation, which lasted the whole winter. The only product addition was a low dose of sulphur dioxide prior to bottling and the wine was bottled in mid-spring 2020.
70 Dozen bottles produced.
There are tones of marzipan, ruby grapefruit and blood orange. Red apple, white pepper and toasted rosemary are also present.
The palate instantly shows tones of macerated strawberry and rhubarb. Cinnamon and spice are encapsulated in flavours akin to crème brûlée.
The mid-palate is texturally voluptuous with raspberry drop, red apple puree and white pepper to dive the finish.
Best drunk in its youth, although the wine will also develop favourably over the next 2 years. A lovely vegan match would be Grilled polenta, blistered tomatoes and basil.
In the 2020 season, the vineyard was farmed using only organic practices.
The Syrah grapes for this rosé were handpicked on the 27 of April, 6 weeks later than 2019. They were gently whole bunch pressed to minimise colour and over-extraction and the pressings were discarded. The juice was then transferred to old barriques for (a wild) fermentation, which lasted the whole winter. The only product addition was a low dose of sulphur dioxide prior to bottling and the wine was bottled in mid-spring 2020.
70 Dozen bottles produced.
There are tones of marzipan, ruby grapefruit and blood orange. Red apple, white pepper and toasted rosemary are also present.
The palate instantly shows tones of macerated strawberry and rhubarb. Cinnamon and spice are encapsulated in flavours akin to crème brûlée.
The mid-palate is texturally voluptuous with raspberry drop, red apple puree and white pepper to dive the finish.
Best drunk in its youth, although the wine will also develop favourably over the next 2 years. A lovely vegan match would be Grilled polenta, blistered tomatoes and basil.