2026 Rosé

Trophy, 2026 Margaret River Wine Show
Gold, 2026 Perth Royal Wine Show

The 2026 vintage was a near perfect viticultural year with warm and dry weather and hence low disease pressure. A cool start to spring resulted in a later budburst followed by a consistently warm summer and autumn ripening period. The prolific marri blossom throughout the harvesting period allowed the fruit to ripen to maturity with no bird
pressure. One of the best vintages in the history of Margaret River.

Shiraz from Wilyabrup was select harvested and Grenache from Karridale was hand harvested on 9 and 10 February, respectively. Both batches were pressed immediately off skins and clarified by flotation, then racked off lees the following day. They were combined for fermentation in a temperature-controlled stainless-steel tank using a combination of cultured yeasts. The fermentation period until dry was 18 days. Post-ferment, the wine was racked off lees, then stored for 4 months in tank. The wine was cross-flow filtered prior to bottling on July 31, 2026.

Winemaker: Jonathan Mettam
Viticulturist: Evan Haywood

Be°: 12.2 (combined)
Alc: 12.6 %
pH: 3.19
TA: 7.4 g/L