2019 Skeleton in a Tutu Rose

GRAPEGROWER & WINEMAKER
Josh Pfeiffer

FRUIT SOURCE

A blend of 72% Grenache and 28% Mataro, this fruit was grown here on our own vineyards using organic and biodynamic practices. Our soils are quite shallow and have outcrops of ironstone in the vineyard, which gives the wine a nice savoury edge.

WINE MAKING
This wine is made up of the hard pressings created during the making of our Dry As A Bone Rosé. Pressings are often seen as lesser quality than the free run component, but I argue that they in fact have more colour, flavour and aroma than the free run component, making them a very enjoyable drink!

The pressings were kept separate during the making of our Dry As A Bone Rosé, and put to old French oak to go through primary (alcoholic) fermentation using only the natural yeast. Once the wine was sugar dry, it commenced Malolactic fermentation using the natural bacteria, which also occurred in barrel. Allowing this wine to go through Malo gave it a nice smooth character on the palate.

Nothing was added to this wine during the winemaking process… No sulphur, no acid, nothing. It was also bottled unfiltered, so a small amount of sediment may appear at the bottom of the bottle. Simply give the bottle a shake before opening to suspend the sediment and enjoy! This wine is vegan friendly, too 🙂

THE WINE
The colour of this wine is at the darker end of the spectrum for Rosé, as pressings typically have more colour. Aromas of redskins, toffee apple and strawberries and cream leap out of the glass. The palate has a whiff of sweetness, which is thanks to the Grenache component of the wine, while the Mataro gives the palate a nice savoury edge. Soft and smooth on the finish, and will pair perfectly with spicy food and sunshine!

TECHNICAL DATA
Residual sugar: 2.5 g/l Alcohol: 12.5%

RECOMMENDED CELLARING
Ready to drink now.

REVIEWS
93 Points – Mike Bennie (WBM) – December 2019