We make our rosé the old fashioned way – by treating our red grapes like white ones. We start by allocating a section of the vineyard specifically for rosé and then farm and harvest the grapes with the end result in mind. For red grapes (in our case Syrah) to become decent rosé they need to be picked with a good amount of acidity to ensure palate drive and length in the final product. Once picked (a little earlier than if they were destined for red wine), the grapes are handled in exactly the same way as white grapes – chilled down and then pressed slowly, allowing enough colour to extract from the skins into the juice to create a lightly blushed wine. Some winemakers will delay pressing the grapes by 24–48 hours to extract more colour from the skins. We don’t do this as it risks losing the natural acidity (potassium in the skins binds to the acid and drops it out) and freshness that is critical to turning potential lolly water into a good drink.
Expect a bright blush colour with a hint of strawberries and dried herbs on the nose. The palate is bone dry but with plenty of fruit viscosity to balance it out. There’s a lovely drive of acidity leaving a feeling of salty minerality in the mouth. Finally, full malo-lactic fermentation then eight months ageing on lees has built a layer of complexity and intrigue.