2019 Tasting Notes
Then 2019 Spinifex Rosé was blended from 11 Barossa Valley vineyards, the youngest 20 years of age, the eldest well over 100.
All were hand harvested and the whole bunches cooled over-night prior to crushing.
Maceration times were shorter than typical given the very low yields and small berries over the vintage. – Around 12-20 hours.
The musts were allowed to settle prior to racking to their fermentation vessels, mainly stainless steel, with a small proportion going to very old French oak puncheons (500L) and demi-muids (600). Fermentations were carried out by indigenous yeasts and the young wines allowed to rest on yeast lees prior to racking and blending some 6 months after the harvest.
A small portion underwent mall-lactic fermentation.
The varietal composition of the 2019 is a little different to our previous bottling (most notably with Mataro being dominant – by a whisker – and Carignan being included) and was a response to the extraordinary conditions of 2019.
Winter and spring rains were well below average and rainfall during the growing season non-existent, and the season delivered us very reduced yields of small berried, concentrated fruit that matured quickly through the warm, sunny season.
We are very pleased with the result. Much more in the vein of Bandol than Cotes de Provence or Coteaux Varois.
2018 Tasting Notes
2018 – The Season
Below average winter rains, followed by well timed but sparse spring and early summer falls and mild temperatures set up the Barossa for an early, quantitatively modest harvest of clean and fresh fruit. Bright, fleshy fruit, good natural freshness and weigh are the hallmarks of the 2018 whites and roses.2018
Spinifex Rosé 13.0% abv
Sourced from old Barossa Valley Grenache (65%), Mataro (25%) and Cinsault (10%). The range of vineyards is broad, ranging in age from 15 to 120 years old, (averaging 65 years if you had to find a fair number) grown in sands, loam over clays, deep red clays and classic terra rossa (red clay over limestone) soils. Mainly bush vines, all hand-picked, dry grown – old school. Chilled over-night, bunches are crushed and macerated prior to pressing and the lightly clarified juice fermented with indigenous yeasts in stainless steel. Only 5% was fermented in old French oak demi-muids due to the fruit weigh evident in the young wines.All parcels were matured on lees for 4 months prior to blending and bottling.