The grapes used to produce this wine were sourced exclusively from DeMorgenzon’s own vineyards, noted for their weathered granite soils and cool, South-facing slopes. Trellised vineyards are managed with open canopies to ensure naturally high levels of acidity and flavour concentration. Sunlight exposure allows these grapes to be harvested earlier with a lower sugar level and lighter colour essential to making world-class rosé.

A usually wet winter was followed by a cool Spring resulting in delayed bud burst of about 2-3 weeks, compared to the previous season. The delay in bud burst meant our vines weren’t at risk to early season disease pressure. We experienced a moderate summer with a few intermittent heat spikes, which meant careful canopy management was necessary to protect the bunches from sunburn.

Cool, early morning harvested grapes were destemmed, crushed, then pressed and the juice settled until clear. Fermentation occurred spontaneously without the addition of commercial yeasts in a combination of stainless steel tanks and old French oak barrels. The resulting wines were racked and sulphured prior to blending and the final blend left on fine yeast lees for maturation until bottling.