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10X Rosé 2018 Detail

The very definition of a savoury rose. Nutty, complex and finely textural, the style here takes its cues from grower Champagne rather than your usual pale and flavourless Provence pink.

$28.00
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Wine Profile

Vintage

Heavier than normal winter rains and cooler temperatures delayed budburst (our second latest) but warmer spring weather resulted in perfect conditions for flowering leading to very good fruit set and promising high yields. In fact, particularly down the hill, crop adjustment was required to ensure even maturity and high quality outcomes. Grapes matured with optimum sugar, flavour and tannin development resulting in high quality parcels from all sites. It was our third earliest harvest, leading to our shortest ever hang time (budburst-harvest 179 days against an average of 203 days).

Vineyards :: Clones

Judd (52%), Coolart (48%) :: 777 (52%), Abel (24%), Pommard (24%)

Harvest date :: Yield

27 February-18 March 2018 :: 6.0 tonnes/ha (2.4 t/acre, ~36.0hl/ha)

Brix :: pH :: TA

23.4-23.8° (13.0-13.2° Baumé) :: 3.38-3.56 :: 6.75-7.5 g/l

Winemaking

Grapes hand-harvested from late February to mid March. The grapes were whole bunch pressed directly to old French oak barriques before a spontaneous wild ferment. Complete malolactic fermentation and the wine spent 5 months in barrique. The wine was then transferred to tank before being bottled unfined and filtered.

Winemakers

Sandro Mosele, Martin Spedding

Aging :: Oak

5 months :: old French oak barriques

Malolactic

Complete

Residual sugar

Dry (<0.1 g/l)

Finished pH :: TA

3.46 :: 5.5 g/l

Alcohol

13.5% (8.0 standard drinks/750ml bottle)

Production

526 dozen :: bottled 17 August 2018 :: Screwcap

Release date

September 2018

TASTING NOTES

The very definition of a savoury rosé. Nutty, complex and finely textural, the style here takes its cues from grower Champagne rather than your usual pale and flavourless Provence pink. Driven by tangy strawberry fruit offset by an oxidative edge and firm phenolic grip, it’s a complex rosé that only grows in the glass.

Andrew Graham [October 2018, commissioned by TMBT]

Food :: Temperature

Crispy skin salmon with caramelised tomatoes. Serve at 7-10°C.

Best drinking

2018-2021