70% Mourvèdre / 30% Syrah

Grapes from, and winemaking done on Ngadjuri & Peramangk Country.

The Mourvèdre from Vine Vale’s deep sandy soils over orange clay. The Syrah & Riesling from Bethany’s hard red- brown texture contrast soils with alkaline subsoil.

Both varieties were whole bunch pressed. The Mourvèdre partially fermented in stainless before barrel to finish. The Syrah stayed in stainless steel for fermentation & maturation.

Aged for 16 months before blending.

Dry, savoury Rosé. Complex and balanced.

Quandong / Watermelon / Basil / Ruby Saltbush / Cranberries

Zero adds, fining or filtration.