Vineyard: A 1940s planting of Grenache is the basis of this rose. Combined with the Grenache is a portion of Shiraz and a dash of Viognier for added complexity. All vines are grown in sandy loam soil over deep red clay and are all hand pruned.

Winemaking:Grapes were specifically harvested early in the season to make a genuine rosé wine. Harvested in early March, the grapes were fresh and vibrant with crisp acidity but also solid flavour intensity. Following crushing, the juice was in contact with the skins for 24 hours for subtle colour extraction prior to pressing The juice was then wild yeast fermented partially in tank and partially in barrel for added complexity. Following maturation in tank and barrel (on lees) for 6 months the two components were blended together, with the tank portion providing freshness and the barrel component adding extra texture and richness.