2024 Rosado
Ngadjuri Country / Vine Vale / Barossa Valley

The co fermentation of red and white grapes in the quest to create a Rosado style wine of texture and perfume. Predominantly Garnacha tinta from Dylan Grigg’s Vinya Vella vineyard in Vine Vale. Co-fermented with Garnacha Blanca, Cinsaut & Picpoul.

Half of the garnacha tinta was direct pressed and the other half was a mix of whole berries and whole bunches. The garnacha blanca, cinsaut and picpoul were all destemmed and co-fermented with the tinta for 27 days.

Blood orange, fresh watermelon juice, Campari & pink peppercorn. It’s super chalky and bone dry.

A delicious experiment gone right.