The fruit source is the same as the dry red versions. Rende Grenache (66%) and Yangarra Estate Mourvèdre (34%). Both blocks were hand harvested on the 9th March and combined as whole bunches and direct pressed. After a night of cold settling the juice was rough racked and begun spontaneous fermentation in three vessel types. Steel tanks, eggs and a concrete sphere. They all added different attributes and character to this textural and energetic rosé. After full malo-lactic fermentation the wine remained on gross lees and continued elevage in tank and sphere for a further four months prior to bottling without fining or filtration. JH 2023
