Following a wetter than average winter and spring with below average summer temperatures, Barossa’s 2017 harvest was three to four weeks later than in recent years. As the season progressed, later ripening varieties like Mataro and Grenache were tracking 4 to 5 weeks later. The mild conditions and healthy soil moisture levels were pertinent for flavour development and conducive to ‘filling’ out the berries resulting in higher than average yields.
Another strong year for Barossa, the 2017 vintage promises to deliver an array of wine styles, from “bright, aromatic wines”, through to “vibrant, intense, well-structured” and “dense, concentrated” wines from the earlier-picked vineyards.
Showcasing the versatility of our Montepulciano. The fruit was handpicked on 12th April at the crack of dawn. We gave the must a few hours on skins before being pressed under inert gas. A short rest over 24 hours to settle, then racked for fermentation. The slow cool ferment took a couple of weeks to complete to dryness. The yeast was separated via a racking and then preparations commenced for bottling, this took place on August 1st.
The Montepulciano vineyard is located on our Stonewell Estate. Fruit for the Rosé is from our second planting  of this Italian indigenous variety. Trained onto single cordon wire, the canopies produced from the well-established bilateral cordons are managed using a VSP [vertical shoot positioning] trellising system. This variety is very fruitful and assists with growing intensely flavoured, yet balanced fruit. Bunch thinning is carried out twice post vérasion. The brown clay soils have shallow underlying sedimentary bedrock.