ROSÉ REPORT: The Grenache that produced this Rosé is either sourced from bush vines or bush vines converted to a single wire trellis. The grapes are harvested and transported in small bins and held in the press for one to two hours to develop colour and flavour. Half of the grapes are pressed directly to barrel for natural fermentation, using the indigenous yeast population. No further adjustments to the juice are made, and at completion of fermentation, the wines are topped and left to mature on their lees for a month before blending!
An unrivalled bounty of wine, beauty, culture, and produce, there is much to celebrate about South Australia's Barossa Valley. Now's your chance at Barossa: Be Consumed, headed to Melbourne and Sydney this July. Tickets at Eventbrite.com.au