Tellurian Heathcote Rosé 2014

THE VINEYARD

The fruit for the 2014 Heathcote Rosé was selected from 3 vineyards. The Shiraz & Grenache grapes were hand picked from our own vineyard on Tranter Rd, Toolleen, on the western side of the Mt Camel range, where the rich Cambrian soils on the block are in excess of 1.6 me¬tres deep. Winemaker Tobias Ansted and Viticulturist Tim Brown manage our Tranter Rd vineyard to achieve optimal vine balance and exceptional fruit quality by using techniques such as shoot positioning, shoot thinning, fruit thinning, green harvesting and multiple picking passes.

The Mourvèdre and Nero D’Avola grapes were hand picked from two separate vineyards on the eastern side of the Mt Camel Range. Tobias and Tim work closely with these growers to ensure similar vineyard management practicities are applied to achieve optimal fruit quality.

THE VINTAGE

The 2014 season started with good winter rainfall but this was followed by a dryer than average spring. Despite the lack of rain, vine growth was good, and thanks to the fine weather we had a good fruit set. Hot weather in January and February accelerated the ripening, which started slightly ahead of normal. Quality across all varieties was excellent.

The Shiraz, Grenache, Mourvèdre and Nero D’Avola grapes for the 2014 Heathcote Rosé were hand harvested between 11th February and 10th of March, at between 12 and 13 baume.

THE WINEMAKING

The winemaking philosophy is one that aims to allow the fruit to have full expression with winemaking and oak inputs playing a supporting role.

In 2014 the grapes were gently whole bunch pressed and transferred to seasoned French oak barrels for fermentation. The wine remained in barrel on yeast lees for 3 months prior to bottling. The final blend comprises 29% Shiraz, 28% Grenache, 27% Nero D’Avola, and 16% Mourvèdre.

THE WINE

This wine has a soft, salmon pink colour. The nose displays lifted red summer fruits, with some subtle barrel ferment aromas and yeast complexity. The palate combines light red berries, an almost chalky texture and a savoury dry finish.

ANALYSIS – Alcohol: 13.5%, Titratable Acidity: 6.1 g/L, pH: 3.26



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