Swinney - Products - 2023 Swinney Mourvèdre Rosé

Qty	Item	Description	Price	Total
	Subtotal	$0.00

Home > Wines > 2024 Swinney Mourvèdre Rosé

2024 Swinney Mourvèdre Rosé

Our Mourvèdre Rosé is drawn from dry-grown, bush vines on the ironstone gravel hilltop of our Powderbark vineyard. It’s rosé that’s built from the ground up, born from the same level of viticultural detail that goes into all our wines. Seasoned with a little Vermentino and Cinsault, co-fermented naturally and elevated in old oak, the result is pale and precise, textural and savoury with the inherent drinkability that lies at the heart of every great rosé.

2023 Swinney Mourvèdre Rosé
"Perhaps it was inevitable that a stunning rosé would emanate from the celestial Mourvèdre vines at the Swinney vineyards in Frankland River. Well, this is it – and it is nothing short of breathtaking. I have never tasted a finer Australian Rosé, and it is all the more gripping that it is not made from Grenache!"
Matthew Jukes, www.the-buyer.net, October 2023

2022 Swinney Mourvèdre Rosé - Ray Jordan, WA Wine Review 2023
'Rose of the Year' & 'The Gamechanger Award' - Ray Jordan, WA Wine Review 2023

Wine Specs

Vintage

2024

Varietal

Rose

Appellation

Frankland River

Harvest Date

6th March 2024

Acid

6.53

3.26

Bottling Date

20th August 2024

Residual Sugar

0.2 g/L

Alcohol %

Wine Profile

Tasting Notes

Pale salmon An inviting mix of strawberry marshmallow, honeysuckle, Jonathan apple and marzipan. Elegant, complex, intense and refreshing with flavours of white grapefruit, ginger and crab apple. Medium bodied with refined briny acidity balancing a textural and flavoursome palate.

Vineyard Notes

Our collective aim is to produce an outstanding Rosé with what we think is the best possible base material available - Mourvèdre. The fruit was hand-picked from bush vine Mourvèdre with the inclusion of a small percentage of Vermentino & Cinsault for subtle complexity.

Production Notes

The fruit was whole bunch pressed together, filled directly to seasoned French oak barriques and then naturally fermented. Following fermentation, the wine rested on lees for five months to preserve freshness and build texture prior to bottling.