The Great Southern Trio

This is an elegant, dry, Provence styled rosé produced from the Mediterranean varietal sangiovese. We have found the Mediterranean varietals to be well suited to this style of rosé where balancing fruit flavours, savouriness, natural acidity and colour are all important factors to producing premium rosé.

The sangiovese grapes were picked on 19 March 2025. The parcel of fruit was brought to the winery and gently destemmed and crushed directly into the press with approximately two hours of skin contact occurring prior to a gentle pressing.

The free run juice was handled oxidatively and remained on full solids for two days before rough racking and the introduction of an indigenous yeast to initiate fermentation, with 10% of the wine fermented in 3-year-old oak barrels. Following a slow and cool fermentation, the wine was rested on its lees for four months prior to final blending and preparation for bottling.

The pinot noir grape variety is very well suited to the cool climate terroir of the Mount Barker subregion of the Great Southern. This parcel of fruit is from the established Moore River Vineyard, which consistently presents strong varietal characters.

The 2024 season delivered warmer, dry weather throughout the growing season, leading to harvest about a month earlier than usual. The warmer conditions have resulted in a darker, more brooding styled pinot noir.

The fruit was harvested between 6-11 March 2024. It was picked, gently de-stemmed and then cold soaked for two full days. A parcel was barrel fermented and underwent natural fermentation in new French oak, the remainder went to small open fermenters and later to new and seasoned oak. The wine spent approximately eleven months in French oak 225L barriques, 30% new. It was then prepared for bottling in early February 2025.

The wines in our Family Reserve Collection reflect a deep respect for the Great Southern and its terroir. They are rooted in the character and calibre of the Singlefile vineyard, over which we assumed custodianship in 2007, marking the beginning of our family winery. From the outset, the site revealed a natural balance of flavour intensity and acidity, shaping fruit selection, picking and winemaking decisions — an approach that remains largely unchanged after eighteen vintages. Slow, even ripening underpins the wine’s structure, with the careful layering of small, complementary parcels of Great Southern fruit adding subtle complexity. Considered winemaking ensures a refined balance between generosity and finesse.

The 2025 fruit, harvested on 22 March, was chilled overnight, then whole bunch pressed and fermented with a third of the juice going to new oak, and the remainder to one year old French oak barriques from the Marsannay, Tonnellerie Quintessence, Louis Latour and D&J cooperages. The wine spent eight months in oak with a partial malolactic fermentation to develop mouth feel and richness. Lees stirring (bâtonnage) occurred at weekly intervals during the first five months in barrel. The wine was rested prior to bottling, then given additional time in bottle to allow for further integration before release.