Rogers & Rufus Rosé 2023

The grapes are sourced from bush vines planted in the northern Barossa Valley. Grapes are harvested into small bins, then crushed and held in the press for one to two hours to extract colour and flavour. The grapes are pressed directly to barrel and fermented with wild yeasts from the vineyard. After fermentation the wine is matured on lees for nine months with fortnightly bâttonage to build texture and complexity.

Good rains replenished groundwater allowing the vines to happily start their growing season. Spring was warm to mild with rain events through spring which kept moisture levels up to the growing vines. With the exception of an occasional rain shower, summer and autumn were both cool to mild and relatively dry, ideal for slow ripening and achieving the perfect balance of flavour ripeness and natural acidity.