2023 Vinework Rosé

Vinework presents the opportunity to experience a seasonal voyage from the vineyard to the glass – from growth to creation. Crafted in celebration of the hours spent walking amongst the vines, watching, tending, tasting – connecting with our growers and the region’s land. This range welcomes you to walk alongside us on this unique passage through the vineyards, exploring the individual blocks and batches brought together to create this story—a colourful, textural tale of the season and the soils.

Tasting Notes

Colour: Pure Salmon.

Nose: The bouquet of this vibrant Rose has an array of bright cranberry and strawberry primary fruits with delicate rose petal florals and hints of Turkish delight and musk. Savoury notes and hints of sweet aromatic spices from the Graciano sit subtly in the background.

Palate: The palate is luscious with sweet berry fruits and a lovely depth of flavour combined with a bright and delicate soft natural acidity. Lively and fruit driven with a classic Margaret River minerality yet also offering great chalky texture and a dry savoury finish.

Viticulture

Varietal: Shiraz (83%) Graciano (17%)

Vintage: 2023

Region: Margaret River

Conditions: A very dry, mild summer offered perfect ripening conditions and harvest began mid-February. There wasn’t any significant rain to speak of at all throughout the white harvest, and the first of the reds, in fact the mild weather meant that the Shiraz and Graciano for the Vinework rose were beautifully ripe and harvested in order to preserve natural acidity, freshness and vibrancy. In summary, 2023 will be remembered as an excellent vintage in Margaret River.

Reviews

92 points

| Jane Faulkner, Halliday Wine Companion

92 points

| Ken Gargett, Wine Pilot

90 points

| Stuart Knox, The Real Review

Trophy

| Silver CLASS 21 Rosé, 2023 Perth Royal Awards

Winemaking

Alcohol: 12.8%

Bottle Size: 750ml

pH: 3.14

Winemaking Notes:Both the Shiraz and the Graciano components were harvested cold and pressed immediately to minimise colour extraction in the juice. After settling each batch was fermented in tank at a cool temperature using an aromatic yeast strain to preserve the primary fruit characteristics.

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