Vinification details

Following ideal cool, dry ripening conditions the fruit was picked during the coldest part of the late summer evenings.  Fruit was destemmed and spent two to four hours on skins to extract flavour and the briefest hint of colour. It was then tank-fermented to maintain the delicate floral and berry characteristics and maintain high natural acidity.

Vintage conditions

The 2021 growing season saw a return to weather conditions that were more in line with the long-term average in regard to temperature and rainfall. It started on the back of good winter rainfall and ideal springtime conditions, with rainfall evenly spaced, temperatures mild and no major incidences of frost or heat spikes. This ensured bunch numbers were solid and fruit set was, for the most part, very good and even across the board. Summer temperatures were mild when compared to recent times. There was very little stress placed on vines, indeed, some decent rain events through January and February were highly beneficial for freshening vines and filling out bunches. The remainder of the ripening period through Autumn was favourable, with night-time temperatures remaining cool, daytime temperatures mild and no major heat spikes or rain events. This enabled a long, slow, and even ripening, helped grapes retain good natural acidity and ensured picking could be carried out at the optimal time.

Vinification details

Harvested in the coolest part of the evening. Fruit was destemmed and then held cold in a sealed press for between 2 – 4 hours to extract colour and flavour from the skins. The free run portion is cold settled and then racking occurs taking the clear juice. Fermentation was carried out in stainless steel at low temperatures (14-18^OC) taking between 12-16 days. Very carefully selected yeast strains were used each expressing different flavours, aromas and mouthfeel. Fermentation was stopped leaving a small amount of natural grape sugar to balance acidity. All vineyard parcels are vinified separately. The winemaking team taste each individual parcel to come up with the final Rose blend. The wine was blended early with minimal lees contact time to maintain freshness then fined, stabilised, filtered and bottled young and fresh.

Vintage conditions

The 2020 growing season started on the back of average winter rainfall in the Adelaide Hills. Spring was characterised by dryer than average conditions, with rainfall down 35%. There were also several frosty mornings from September through to November. Late Spring to early Summer was hot and dry. Although bunch numbers were generally good, the conditions meant that bunch weights were well down and therefore yields across the board were low. January and early February were characterised by mild conditions and some decent rain was highly beneficial for freshening vine canopies and filling out bunches. The remainder of the ripening period through Autumn was favourable, with night-time temperatures remaining cool, daytime temperatures mild and no major heat spikes or rain events. This enabled a long, slow and even ripening, helped grapes retain good natural acidity and ensured they could be picked at the optimal time for flavour and style.

Vinification details

Following ideal cool, dry ripening conditions the fruit was picked during the coldest part of the late summer evenings. Fruit was destemmed and spent two to four hours on skins to extract flavour and the briefest hint of colour. It was then tank-fermented to maintain the delicate floral and berry characteristics and maintain high natural acidity.

Vintage conditions

A challenging growing season started with May to September’s total rainfall being 33% below average, resulting in low subsoil moisture levels. Low lying areas were affected by several frosty mornings in late September and early October. Generally mild spring conditions resulted in a later and longer flowering period, which was interrupted by a severe spring storm in late November. Heavy rain, strong winds and patches of hail caused damage to shoots and bunches, resulting in poor flowering for most varieties across the region. Cooler than average weather throughout December slowed berry development, suggesting that the 2019 vintage would be later than average. However, a very hot and dry January and February reversed this trend, and when combined with low crop loads, grapes transitioned quickly through véraisonand began to ripen rapidly. Careful irrigation management and harvest scheduling ensured that grapes were still harvested at the optimal time for flavour and style. Cooler and dry conditions from mid-March into April provided ideal conditions for ripening of red varieties.

Vinification details

Harvested in the coolest part of the evening. Fruit was destemmed and then held cold in a sealed press for 2-4 hours to extract colour and flavour from the skins. Free run portion was then cold settled and racked. Fermentation was carried out in stainless steel at low temperatures (12-16°C) for 12-16 days. Three different yeast strains were used, each expressing different flavours, aromas and mouthfeel. Fermentation was stopped leaving a small amount of natural grape sugar to balance acidity. All vineyard parcels are vinified separately. The winemaking team tasted each individual parcel to decide on the final rosé blend. It was blended early with minimal lees contact time to maintain freshness then fined, stabilised, filtered and bottled young and fresh.

Vintage conditions

A dry start to winter was followed by heavy rains during July and August that resulted in good soil moisture at the start of the growing season. Spring temperatures were 2.8°C above average, resulting in solid canopy growth and generally high fruit set at flowering. Three heatwaves in late January and early February required careful irrigation management to maintain healthy leaves and bunches. Both maximum and minimum temperatures for the ripening period of January through to March were well above long-term average, and rainfall was 50% below average for the same period, resulting in some compression of harvest at its peak. April was the warmest since 2005, and the second warmest in the last 50 years, providing a clean finish to the season with all reds reaching their ideal maturity.

Vinification details

Harvested in the coolest part of the evening, fruit was destemmed and then held cold in a sealed press for 2-4 hours to extract colour and flavour from the skins. The free run portion only was used, cold settled and then racked to take clear juice. Fermentation was carried out in stainless steel at low temperatures (12-16^°C) for between 12-16 days. Three different yeast strains were used each expressing different flavours, aromas and mouthfeel. Fermentation was stopped leaving a small amount of natural grape sugar to balance acidity. The winemaking team then tasted each individual parcel to come up with the final blend. The wine was blended early with no lees contact time to maintain freshness then fined, stabilised and filtered.