This wine highlights the suitability of Grenache, Mataro and Shiraz to some of the driest regions in the Barossa. The fruit is forked into our 1880’s wooden Bagshaw de-stemmer before fermenting in open slate tanks. Our 1890’s Robinson Basket Press slowly squeezes the remaining juice from the grapes, before the individual components are left to mature in seasoned oak casks. When the final blend comes together, layers of soft, savoury, spicy flavours are emerging and will continue to develop with a handful more years in bottle
Moppa Springs, Ebenezer and Kalimna are some of the driest areas in the Barossa, where green vines grow on one side of the fence and ripened wheat on the other. These challenging conditions of cold, wet and frosty pruning, followed by hot, dry and dusty harvest, are what make Grenache, Shiraz and Mataro thrive and give their best. These varieties, along with the families who have grown them for over 150 years, have earned the right to represent the Barossa in this blend, having survived when others could not. Rockford has maintained the Barossa tradition by crushing the grapes through the Bagshaw crusher, fermenting them in open slate tanks, pressing them through baskets, and softening the wine through maturation in large vats and seasoned hogsheads. By bottle-aging the wine for two to three years, it will have a chance to fully showcase its Barossa birth right.
This wine highlights the suitability of Grenache, Mataro and Shiraz to some of the driest regions in the Barossa. The fruit is forked into our 1880’s wooden Bagshaw de-stemmer before fermenting in open slate tanks. Our 1890’s Robinson Basket Press slowly squeezes the remaining juice from the grapes, before the individual components are left to mature in seasoned oak casks. When the final blend comes together, layers of soft, savoury, spicy flavours are emerging and will continue to develop with a handful more years in bottle
Moppa Springs, Ebenezer and Kalimna are some of the driest areas in the Barossa, where green vines grow on one side of the fence and ripened wheat on the other. These challenging conditions of cold, wet and frosty pruning, followed by hot, dry and dusty harvest, are what make Grenache, Shiraz and Mataro thrive and give their best. These varieties, along with the families who have grown them for over 150 years, have earned the right to represent the Barossa in this blend, having survived when others could not. Rockford has maintained the Barossa tradition by crushing the grapes through the Bagshaw crusher, fermenting them in open slate tanks, pressing them through baskets, and softening the wine through maturation in large vats and seasoned hogsheads. By bottle-aging the wine for two to three years, it will have a chance to fully showcase its Barossa birth right.
Sale
