2023 Rosé of Cabernet
The third vintage of our Rosé of Cabernet is the wine we are releasing today, and marks a new stage in the maturity of our winemaking approach, namely, longer elevage! It is no secret that wines of solid matter and structure taste better after a little extra time, and it has always been our intention to allow our wines two winters of rest before releasing them, starting now with the Rosé and continuing this for the Syrah and Grenache from next vintage! As noted in our first email release of ...Read More...
The third vintage of our Rosé of Cabernet is the wine we are releasing today, and marks a new stage in the maturity of our winemaking approach, namely, longer elevage! It is no secret that wines of solid matter and structure taste better after a little extra time, and it has always been our intention to allow our wines two winters of rest before releasing them, starting now with the Rosé and continuing this for the Syrah and Grenache from next vintage!
As noted in our first email release of wines from 2023 in March, the season was a pretty challenging one - cold and wet - and as such, patience was needed to find full flavour ripeness. As with previous years, the Cabernet grapes were picked fully ripe, destemmed and then pressed directly to stainless steel for a day of settling before the juice was racked into its fermentation vessels. The wine was fermented and aged in 1 x 228L Barrique, 1 x 500L puncheon, and 1 x 500L Amphora. After 12 months all of these vessels were blended to make what we think is our most complete wine to date. The wine was bottled at the start of August and sulphur was added at racking and before bottling.
In previous years we have kept the barrel aged and amphora aged component seperate, to see how each vessel faired, the conclusion being that each contributed vastly different characteristics that were best enjoyed as part of a whole rather than separately! Stylistically, the Rosé wine is robust and savoury with a gentle saltiness, a little suggestion of eastern feeling spice and a citrus peel freshness. - Andrew Ainsworth, Winemaker.
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