2024 Nomads Garden ‘Melvilles Vineyard’ Dry Rosé, Rutherglen
THE WINE
In 2O24 we used Sangiovese along with Grenache from Melvilles Vineyard in Rutherglen. Managed expertly by Matt Partridge the fruit was carefully picked together at the exact moment the flavour profile was optimum for making Rosé. We were tasting the fruit daily and waiting for the green tannin to disappear and once it had resolved the fruit was picked.
An ultra pale Rose displaying immense purity both on the bouquet and palate. Fresh cut strawberries dominate the bouquet while the palate is defined by a pure natural acidity that serves as the backbone of the wine supported by vibrant red fruits and nuanced texture.
THE WINE
In 2O24 we used Sangiovese along with Grenache from Melvilles Vineyard in Rutherglen. Managed expertly by Matt Partridge the fruit was carefully picked together at the exact moment the flavour profile was optimum for making Rosé. We were tasting the fruit daily and waiting for the green tannin to disappear and once it had resolved the fruit was picked.
An ultra pale Rose displaying immense purity both on the bouquet and palate. Fresh cut strawberries dominate the bouquet while the palate is defined by a pure natural acidity that serves as the backbone of the wine supported by vibrant red fruits and nuanced texture.
THE WINE
In 2O24 we used Sangiovese along with Grenache from Melvilles Vineyard in Rutherglen. Managed expertly by Matt Partridge the fruit was carefully picked together at the exact moment the flavour profile was optimum for making Rosé. We were tasting the fruit daily and waiting for the green tannin to disappear and once it had resolved the fruit was picked.
An ultra pale Rose displaying immense purity both on the bouquet and palate. Fresh cut strawberries dominate the bouquet while the palate is defined by a pure natural acidity that serves as the backbone of the wine supported by vibrant red fruits and nuanced texture.
VINIFICATION
2O23 was a vintage that required much tireless work in the vineyards as a result of a very wet humid start to the growing season. However those who managed to get their vines through to Christmas disease free were rewarded with fruit displaying an amazing vibrancy and natural acidity thanks to the unseasonably mild weather conditions.
Gently handpicked and sorted in the vineyard, then chilled in the cool room at the winery overnight before pressing to stainless steel. The initial press cut was made at about 55OL/T with free run and pressings kept separate. The pressings were put to seasoned oak for fermentation and maturation on gross lees to reduce phenolics. The free run component was chilled then racked clean.
A healthy natural wild yeast fermentation commenced almost immediately in the pressings component, a small amount of this was used to seed the free run component. The ferment was kept cool at 15c throughout fermentation and racked clean off lees once fermentation was complete. The only additions made to this wine were bentonite, nutrients and PMS.
VINEYARD: BUNGAMERO VINEYARD
REGION/GI: ALPINE VALLEY
GROWER: TIM & MARK WALPOLE
PICKED: 2O/O3/2O23
BOTTLED: MID OCT 2O23
BAUME: 12.3 at picking
RESIDUAL SUGAR: 1.7g
ALC/VOL : 13%
ACID: 7.6g/L pH: 3.3