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Rosenvale VineyardsEstate Grown Shiraz 2018
About this product
Vineyard Notes
In 2018 we barrel selected fruit from 2 of our family vineyards. The Vine Vale Sands vineyard (70%) which is grown on heavy white sandy loam over brown and red clay. The vines are trained to the Rosback system with lift wires and cane pruned.
The Rosenzweig vineyard (30%) which is grown on sandy brown loam over red clay and a deep limestone mix. The vines are trained to the Rosback system with lift wires and cane pruned. This year mother nature loved the cane pruning and yields were spot on.
Vintage Notes:
Drier soils combined with warmer than average October and November days October 2ºC above average in BV and November 1.1ºC above average in BV meant the vine canopies grew quickly; flowering well and setting a good number of bunches. January and February were warm and dry, with very warm temperatures in February. The Indian summer of March and early April was ‘the icing on the cake’, with average temperatures, without extremes, perfect for finishing off vintage.
Winemaking Notes:
2 open top fermenters for 8 days with one plunged and 1 closed top fermenter for 10 days, all twice daily pump overs, open cage bag pressed
The wine undergoes malolactic fermentation then we rack and return to barrel for maturation. Barrels are tasted for style and blended for bottling.
In 2018 we barrel selected fruit from 2 of our family vineyards. The Vine Vale Sands vineyard (70%) which is grown on heavy white sandy loam over brown and red clay. The vines are trained to the Rosback system with lift wires and cane pruned.
The Rosenzweig vineyard (30%) which is grown on sandy brown loam over red clay and a deep limestone mix. The vines are trained to the Rosback system with lift wires and cane pruned. This year mother nature loved the cane pruning and yields were spot on.
Vintage Notes:
Drier soils combined with warmer than average October and November days October 2ºC above average in BV and November 1.1ºC above average in BV meant the vine canopies grew quickly; flowering well and setting a good number of bunches. January and February were warm and dry, with very warm temperatures in February. The Indian summer of March and early April was ‘the icing on the cake’, with average temperatures, without extremes, perfect for finishing off vintage.
Winemaking Notes:
2 open top fermenters for 8 days with one plunged and 1 closed top fermenter for 10 days, all twice daily pump overs, open cage bag pressed
The wine undergoes malolactic fermentation then we rack and return to barrel for maturation. Barrels are tasted for style and blended for bottling.
Vineyard Notes
In 2018 we barrel selected fruit from 2 of our family vineyards. The Vine Vale Sands vineyard (70%) which is grown on heavy white sandy loam over brown and red clay. The vines are trained to the Rosback system with lift wires and cane pruned.
The Rosenzweig vineyard (30%) which is grown on sandy brown loam over red clay and a deep limestone mix. The vines are trained to the Rosback system with lift wires and cane pruned. This year mother nature loved the cane pruning and yields were spot on.
Vintage Notes:
Drier soils combined with warmer than average October and November days October 2ºC above average in BV and November 1.1ºC above average in BV meant the vine canopies grew quickly; flowering well and setting a good number of bunches. January and February were warm and dry, with very warm temperatures in February. The Indian summer of March and early April was ‘the icing on the cake’, with average temperatures, without extremes, perfect for finishing off vintage.
Winemaking Notes:
2 open top fermenters for 8 days with one plunged and 1 closed top fermenter for 10 days, all twice daily pump overs, open cage bag pressed
The wine undergoes malolactic fermentation then we rack and return to barrel for maturation. Barrels are tasted for style and blended for bottling.
In 2018 we barrel selected fruit from 2 of our family vineyards. The Vine Vale Sands vineyard (70%) which is grown on heavy white sandy loam over brown and red clay. The vines are trained to the Rosback system with lift wires and cane pruned.
The Rosenzweig vineyard (30%) which is grown on sandy brown loam over red clay and a deep limestone mix. The vines are trained to the Rosback system with lift wires and cane pruned. This year mother nature loved the cane pruning and yields were spot on.
Vintage Notes:
Drier soils combined with warmer than average October and November days October 2ºC above average in BV and November 1.1ºC above average in BV meant the vine canopies grew quickly; flowering well and setting a good number of bunches. January and February were warm and dry, with very warm temperatures in February. The Indian summer of March and early April was ‘the icing on the cake’, with average temperatures, without extremes, perfect for finishing off vintage.
Winemaking Notes:
2 open top fermenters for 8 days with one plunged and 1 closed top fermenter for 10 days, all twice daily pump overs, open cage bag pressed
The wine undergoes malolactic fermentation then we rack and return to barrel for maturation. Barrels are tasted for style and blended for bottling.
Full bodied red wines have a noticeably textural mouthfeel with bold, complex flavours. Often deeply coloured.
Dry wines have no trace of sweetness at all.
- TypeShiraz
- Size750mL
- RegionBarossa Valley
- Current Vintage2018
- Standard Drinks8.5
- Alcohol Volume15%
- CountryAustralia
- StateSouth Australia
- Brand NameRosenvale Vineyards
- Wine MakerJames Rosenzweig
- Food MatchLamb
- ClosureCork
- Wine SweetnessDry
- Wine BodyFull Bodied
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