The first pick of the 2018 vintage (March 5), we harvested a little Grenache and Cinsault – ideal Rose varieties – from a vineyard to the east of Rutherglen (Browns Plains). To this we added a handful of buckets (maybe 10% total) Ugni Blanc, which we basket pressed the two red varieties through. 100% whole bunch pressed, ahead of a natural ferment, and four months in tank with regular lees stirring.
We figure if you are going to copy a certain style, you may as well copy the best, and this is unashamedly in the mould of a Côtes de Provence. Pale copper/pink, dry and delicate with mouth-watering acidity; Grenache provides the just-ripe strawberry and red berry fruits, Cinsault adds palate weight and mouthfeel, and the Ugni Blanc mid palate texture and crunchy acidity.