Nocturne Wines
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2025 Sangiovese
Tempranillo Rosé
Tempranillo Rosé
Winemaker’s notes
Notes
- Fine, wild strawberry, pure drinkability with a pulse
- 85% Sangiovese, 15% Tempranillo
Sub-region
Carbanup
Winemaker’s notes
Previous Vintages
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2025
2024
2022
2025
2025: Well, it was a bit of a blur—a really good blur, but a blur nonetheless. I think you remember the tough vintages the most; it’s just human nature, tribulation and all that shit. There was, however, very little tribulation, and while it was not a cool vintage, it kinda behaved that way. While I consider myself yet young, I really must start to keep some notes on vintage while I drive around the state just to generally prompt me on my slide to repeating my stories on an endless loop. Lovely fine wines, especially rosé. Pale salmon dreams are made of these, who are you to disagree? I follow the world and the seven seas everyone is looking for someone to love…
Aussie rosé is just grouse. And in this most Australian of affirmations, I’m implying that you should all stop buying shite provençal old rosé that tastes like disappointment. Yes, we’ve all been on holiday to St Tropez and checked out a lavender field, but please just don’t drink three-year-old AIX that’s been sitting on a dock in Singapore for six months getting more cooked than it already was and act like yer classy. Tempier is cool; three-year-old, 16-bucks-by-the-glass rosé made from Grenache is not. We make some of the best rosé in the world right here. You know it. I know rosé has an element of fashion; it’s what makes it cool. Just don’t become a cliché in your choices.
2025 SR Rosé is, in a word, grouse. Light and expressive but with phenolic crunch and freshness that is just right, great fruit weight while remaining ethereally fine. 93% Sangiovese is the hero of this wine, backed up with 7% barrel-fermented Tempranillo.
The fruit comes from the sub-region of Carbunup in Margaret River, with the sites being relatively flat and warm, with fertile, red sandy soils. The fruit was harvested on 10th April, three weeks later than the very warm 2024. The Sangiovese was simply destemmed, chilled and pressed, using only the free-run fraction of the juice. Additionally, this cloudy, full-solids juice was held cold for a further 18 days, mixing it every second day to add more texture and flavour base. It was then fermented at moderate temperatures, using, as always, indigenous yeasts only. It was then matured on gross lees for three months post-fermentation to add additional texture. The Tempranillo was handpicked, and after chilling, the fruit was pressed as whole bunches directly to old oak puncheons. Fermentation took close to four weeks, and the wine received a further 10 weeks of maturation in barrel. At this stage, the final blend between Sangiovese and Tempranillo was decided, and the wine was emptied from tank/barrel, settled, filtered, sulphured and bottled on 15th July.
This wine’s texture and acid structure are impeccable, but it’s all about extreme drinkability. Rosé: it’s a drink for the people; enjoy it on the beach, enjoy it with food, enjoy it with ice, whatever, there are no rules. Dare to dream. Get out the linen, find someone who owns a bikini or, better yet, a super yacht and get amongst it. As always, it’s a pale salmon dream. Xxx
Aussie rosé is just grouse. And in this most Australian of affirmations, I’m implying that you should all stop buying shite provençal old rosé that tastes like disappointment. Yes, we’ve all been on holiday to St Tropez and checked out a lavender field, but please just don’t drink three-year-old AIX that’s been sitting on a dock in Singapore for six months getting more cooked than it already was and act like yer classy. Tempier is cool; three-year-old, 16-bucks-by-the-glass rosé made from Grenache is not. We make some of the best rosé in the world right here. You know it. I know rosé has an element of fashion; it’s what makes it cool. Just don’t become a cliché in your choices.
2025 SR Rosé is, in a word, grouse. Light and expressive but with phenolic crunch and freshness that is just right, great fruit weight while remaining ethereally fine. 93% Sangiovese is the hero of this wine, backed up with 7% barrel-fermented Tempranillo.
The fruit comes from the sub-region of Carbunup in Margaret River, with the sites being relatively flat and warm, with fertile, red sandy soils. The fruit was harvested on 10th April, three weeks later than the very warm 2024. The Sangiovese was simply destemmed, chilled and pressed, using only the free-run fraction of the juice. Additionally, this cloudy, full-solids juice was held cold for a further 18 days, mixing it every second day to add more texture and flavour base. It was then fermented at moderate temperatures, using, as always, indigenous yeasts only. It was then matured on gross lees for three months post-fermentation to add additional texture. The Tempranillo was handpicked, and after chilling, the fruit was pressed as whole bunches directly to old oak puncheons. Fermentation took close to four weeks, and the wine received a further 10 weeks of maturation in barrel. At this stage, the final blend between Sangiovese and Tempranillo was decided, and the wine was emptied from tank/barrel, settled, filtered, sulphured and bottled on 15th July.
This wine’s texture and acid structure are impeccable, but it’s all about extreme drinkability. Rosé: it’s a drink for the people; enjoy it on the beach, enjoy it with food, enjoy it with ice, whatever, there are no rules. Dare to dream. Get out the linen, find someone who owns a bikini or, better yet, a super yacht and get amongst it. As always, it’s a pale salmon dream. Xxx
2024
2024, had a full Kate Bush Stranger Things vibe going on. One of the earliest and Driest growing seasons I have ever experienced. My First Easter off picking grapes in 24 Aussie vintages, very nice but concerning. The weirdness rolls on in that it was actually pretty darn good harvest, I know I always say that right but such is the super power of the Margaret River grape growing region. Those massive air-conditioners called the Indian and Southern Oceans still had our back. So whilst it was warm we didn’t melt by any means, lack of rain was a larger concern but those that managed their water well have made some fabulous wines. I always say that Rose likes a warmer season so here it is! Light and expressive but with phenolic crunch and freshness which is just right, great fruit weight whilst remaining ethereally fine. 85% Sangiovese is the hero of this wine backed up with 15%-barrel fermented Tempranillo. The fruit comes from the sub-region of Carbunup in Margaret River, with the sites being relatively flat and warm, with fertile, red sandy soils. The Sangiovese was harvested on Valentines Day which seemed appropriate for the most seductive of wines with the Tempranillo just behind it on 16th of February. The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. Additionally, this cloudy full solids juice was held cold for a further 18 days, mixing it every second day to add more texture and flavour base. It was then fermented at moderate temperatures, using, as always, indigenous yeasts only. It was then matured on gross lees for three months post-fermentation to add additional texture. The Tempranillo was hand-picked and, after chilling, the fruit was whole bunch-pressed directly to old oak puncheons for fermentation. Fermentation took close to four weeks and the wine received a further 8 weeks’ maturation in barrel. At this stage the final blend between Sangiovese and Tempranillo was decided, and the wine was emptied from tank/barrel, settled, filtered, sulphured and bottled on the 3 rd of July. This wine’s texture and acid structure are impeccable but it’s all about extreme drinkability. Rose it’s a drink for the people, enjoy it on the beach, enjoy it with food enjoy it with ice whatever, there are no rules dare to dream and remember old Provencial Rose is the pits. Get out the linen, find someone that owns a bikini or better yet, a super yacht and get amongst it. As always, it’s a pale salmon dream. xxx
2022
2022 was a pretty cool vintage – well, it wasn’t really, it was actually pretty darn warm, but the wines are cool. In my book, Rosé quite likes a warm vintage. With an 88% share, Sangiovese is the hero of this wine, backed up with 8% barrel-fermented Tempranillo. Then we chucked in 4% Grenache, too. Not sure why - just had it and it worked - and, as in the past, don’t tell anyone; it hasn’t made the label but it helped make the wine! This wine is fine, ethereally light and delicious – I hate the term smashable as it sounds crass, so let’s go with this wine takes you to pleasure town. It’s what Ron Burgundy and Veronica Cornerstone would drink if they came to Margaret River. The fruit comes from the sub-region of Carbunup, with the sites being relatively flat and warm, with fertile, red sandy soils.
The Sangiovese was harvested on the 17th and 19th March and the Tempranillo just prior on the 10th – a touch later than the previous year. The Sangiovese was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using, as always, indigenous yeasts only. It was then matured on gross lees for three months post-fermentation to add additional texture. The Tempranillo was handpicked and, after chilling, whole bunch-pressed directly to old oak for fermentation. Fermentation took four weeks, and the wine received a further eight weeks’ maturation in barrel. At this stage the final blend between Sangiovese and Tempranillo was decided, and the wine was emptied from tank/barrel, settled, filtered, sulphured and bottled on 14th July.
– Julian
The Sangiovese was harvested on the 17th and 19th March and the Tempranillo just prior on the 10th – a touch later than the previous year. The Sangiovese was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using, as always, indigenous yeasts only. It was then matured on gross lees for three months post-fermentation to add additional texture. The Tempranillo was handpicked and, after chilling, whole bunch-pressed directly to old oak for fermentation. Fermentation took four weeks, and the wine received a further eight weeks’ maturation in barrel. At this stage the final blend between Sangiovese and Tempranillo was decided, and the wine was emptied from tank/barrel, settled, filtered, sulphured and bottled on 14th July.
– Julian
