2025 Nocturne ‘SR’ Rosé

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 10^th 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 15^th 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 – Julian Langworthy

Julian Langworthy says this rosé is grouse. Who am I to disagree? It’s mostly sangiovese with 7% tempranillo, barrel fermented in old puncheons. As is his way, this is a blush of pastel pink that is fragrant with florals and a little estery. Quite reserved, in a way, with a hint of red berries and mint. Savoury, lightly textural, bolstered by a light tug of tannins on the finish. 92 points. Jane Faulkner, Halliday Wine Companion Jan 2026