Name: 2022 Nocturne 'SR' Rosé CellarHand Store
Brand: Nocturne
SKU: NTSRR22
Price: 36.00 AUD
Availability: InStock

Filter

$36.00

This has the Julian Langworthy trademark rose-gold blush and texture. The 88% sangiovese is destemmed and left on lees for three months; the 8% tempranillo is whole-bunch pressed to old oak. The remaining 4% is grenache. This comes together beautifully. Fragrant with florals, red licorice, freshly grated ginger and a tinge of red berries. The palate is perfectly modulated between the super-refreshing acidity and its creamy texture. 95 points. Jane Faulkner, Halliday Wine Companion 2023

In stock

Name	Range	Discount
Buy 6 or more (of any wine) and receive a 10% discount.	6 - 100000	10 %
Introductory Offer	6 - 1000	5 %

SKU: NTSRR22 Category: Rosé Tags: Australia, Fresh, Margaret River, Nocturne, Rose

Notes

2022 Nocturne ‘SR’ Rosé was grown in the sub-region of Carbunup in 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 too 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 17 and 19^th March and the Tempranillo just prior on 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 14^th July.
This wine, in keeping with the theme of SR4, is different. It’s more Sangiovese-based and finer than in the past. That said the texture and structure are impeccable. Those who miss out on a magnum of this for their summer “A” list super-yacht regattas hold their vinous credentials too cheap. It is, as always, a pale salmon dream best drunk wearing white. xxx – Julian Langworthy

Product Data