The 2019 vintage was one of elation as years of sustainable agricultural practice was rewarded with Organic certification by NASAA. The challenging growing season demanded careful vineyard management, with the implementation of under-vine mulching and increased irrigation ensuring the maintenance of healthy canopies, and even ripening throughout.
The extreme heat of both January and February saw early ripening varieties picked in quick succession, before some relief from the heat was offered in March. The bright sunny days and cool nights enhanced flavour development of our Mataro, Grenache and Montepulciano, emphasising motivation to invest into more of these heartier, later ripening varieties in future vineyard developments.
Showcasing the versatility of our Montepulciano, the fruit was hand picked on 29th March at the crack of dawn. Fruit was left to cold soak for 24 hours before being bagpressed. A short rest over 48 hours to settle, then racked for fermentation. The slow cool ferment took 3 weeks to complete to dryness. The yeast was separated via racking, with bottling taking place on June 20th.
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.