Rogers & Rufus Grenache Rosé 2017

Rogers & Rufus

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‘R and R’ are grown-up vignerons who never quite left their boyhood behind. Their passion for wine is matched only by hapless tales and love of fishing and surfing. Kick back and enjoy their enthusiasm for delicious savoury rose, loving life and the dream of catching the next big one!

About the Vineyard

Winter and spring provided plenty of rainfall and good subsoil moisture for the vines to access. Spring and early summer temperatures were mild and below average, resulting in a long and even ripening period. These ideal conditions for grape growing allowed us to make optimal picking decisions. The warm and dry days, with cool nights during late summer and autumn, lead to immaculate fruit for the 2017 Rogers & Rufus Grenache Rosé.

Wine Production

The Grenache that produced this Rosé is either sourced from bush vines or bush vines converted to a single wire trellis. The grapes are harvested and transported in small bins and held in the press for one to two hours to develop colour and flavour. Half of the grapes are pressed directly to barrel for natural fermentation, using the indigenous yeast population. No further adjustments to the juice are made, and at completion of fermentation, the wines are topped and left to mature on their lees for a month before blending.

Tasting Notes

Pale coral in colour. Pomegranate, strawberry compote and rhubarb aromas are supported by hints of tarragon and thyme. The palate is a lovely balance between red fruits and a savoury briny texture with oyster shell and pink grapefruit acidity.

Food Pairing

Enjoy with white anchovies on grilled ciabatta or warm olives with thyme, chilli and orange zest.

Vineyard & Production Info
Vineyard name:
Multiple Vineyards
Soil composition:
Barossa vineyards
300-1,200 feet
Certifying organizations:
ISO14001; Entwine Australia
Sustainability certification:
EPA Acredited Sustainability Licence
Winemaking & Aging
Varietal composition:
100% Grenache
Prefermentation technique:
1-2 hours cold maceration, and 1-4 days on solids prior to wild ferment
Fermentation container:
Stainless steel tanks and hogsheads
Malolactic fermentation:
Fining agent:
Type of aging container:
Stainless steel tanks and Hogsheads
Type of oak:
American, French and Hungarian
Length of aging before bottling:
3 months
Analytical Data
12.0 %
pH level:
Residual sugar:
0.7 g/L
4.9 g/L