A modern food friendly style that presents a true patchwork of tradition and innovation. Complexity, texture and vibrancy are the key characteristics of this unique blend.
The Rogue Red Field Blend Tasting Notes
Sourced predominately from the Hentley farm estate and neighbouring north western Barossa vineyards. The top soil is predominately a red clay loam, and the subsoil varies from shattered limestone to salt & pepper siltstone and bluestone at depth. All vines are grown on their own roots.
A dry winter and early spring was relieved by 60mm of rain in the first week of November. Consistently warm conditions through late spring and early summer provided ideal ripening conditions with no disease pressure, also bringing expected harvest dates forward. Persistent heat through December and most of January were also followed by a 60mm rain event in the last week of January followed by a long spell of mild temperatures providing the vines with some much needed respite, slowing sugar ripening down and thus providing increased flavour development. Harvest dates mostly returned to normality and the balance of seed and flavour ripeness was the best I have seen since 2010. Winemaker - Andrew Quin
45% Grenache, 18% Mataro, 15% Shiraz, 12% Zinfandel, 10% Cabernet
The fruit was crushed and destemmed prior to fermentation, during which 2-3 pump overs a day were used to ensure that each wine achieved a full tannin structure. 1/3 of the wine was left on skins for 50 days before being basket pressed. The remaining 2/3’s went through a standard 7-10 day fermentation. All components were basket pressed to old French barrels where they underwent natural malolactic fermentation. The wines were racked off lees and returned to oak to mature separately for the first 3 months before being blended and returned to oak, a total maturation period of 10 months.
- Winemaker, Andrew Quin.
Grenache driven aromatics of strawberry, raspberry and Turkish delight with underlying herbaceous elements of lavender and pot puree. A light textural palate with red fruits of stewed rhubarb and raspberry combined with notes of spicy quince and boot leather.
Alc 14.5% Acid 6.0 pH 3.55
- Barossa Valley
- Cabernet Sauvignon
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