2022 was a pretty cool vintage – well, it wasn’t really, it was actually pretty darn warm, but the wines are cool. In my book, Rosé quite likes a warm vintage. With an 88% share, Sangiovese is the hero of this wine, backed up with 8% barrel-fermented Tempranillo. Then we chucked in 4% Grenache, too. Not sure why - just had it and it worked - and, as in the past, don’t tell anyone; it hasn’t made the label but it helped make the wine! This wine is fine, ethereally light and delicious – I hate the term smashable as it sounds crass, so let’s go with this wine takes you to pleasure town. It’s what Ron Burgundy and Veronica Cornerstone would drink if they came to Margaret River. The fruit comes from the sub-region of Carbunup, with the sites being relatively flat and warm, with fertile, red sandy soils.

The Sangiovese was harvested on the 17th and 19th March and the Tempranillo just prior on the 10th – a touch later than the previous year. The Sangiovese was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using, as always, indigenous yeasts only. It was then matured on gross lees for three months post-fermentation to add additional texture. The Tempranillo was handpicked and, after chilling, whole bunch-pressed directly to old oak for fermentation. Fermentation took four weeks, and the wine received a further eight weeks’ maturation in barrel. At this stage the final blend between Sangiovese and Tempranillo was decided, and the wine was emptied from tank/barrel, settled, filtered, sulphured and bottled on 14th July.

– Julian