Nocturne Wines
Sub-Region Series
MenuClose
2024 Sangiovese
Tempranillo Rosé
Tempranillo Rosé
Winemaker’s notes
Notes
- Fine, wild strawberry, pure drinkability with a pulse
- 85% Sangiovese, 15% Tempranillo
Sub-region
Carbanup
Winemaker’s notes
Previous Vintages
Close [x]
2024
2022
2024
2024, had a full Kate Bush Stranger Things vibe going on. One of the earliest and Driest growing seasons I have ever experienced. My First Easter off picking grapes in 24 Aussie vintages, very nice but concerning. The weirdness rolls on in that it was actually pretty darn good harvest, I know I always say that right but such is the super power of the Margaret River grape growing region. Those massive air-conditioners called the Indian and Southern Oceans still had our back. So whilst it was warm we didn’t melt by any means, lack of rain was a larger concern but those that managed their water well have made some fabulous wines. I always say that Rose likes a warmer season so here it is! Light and expressive but with phenolic crunch and freshness which is just right, great fruit weight whilst remaining ethereally fine. 85% Sangiovese is the hero of this wine backed up with 15%-barrel fermented Tempranillo. The fruit comes from the sub-region of Carbunup in Margaret River, with the sites being relatively flat and warm, with fertile, red sandy soils. The Sangiovese was harvested on Valentines Day which seemed appropriate for the most seductive of wines with the Tempranillo just behind it on 16th of February. The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. Additionally, this cloudy full solids juice was held cold for a further 18 days, mixing it every second day to add more texture and flavour base. 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 hand-picked and, after chilling, the fruit was whole bunch-pressed directly to old oak puncheons for fermentation. Fermentation took close to four weeks and the wine received a further 8 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 the 3 rd of July. This wine’s texture and acid structure are impeccable but it’s all about extreme drinkability. Rose it’s a drink for the people, enjoy it on the beach, enjoy it with food enjoy it with ice whatever, there are no rules dare to dream and remember old Provencial Rose is the pits. Get out the linen, find someone that owns a bikini or better yet, a super yacht and get amongst it. As always, it’s a pale salmon dream. xxx
2022
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
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
