Spring Seed Morning Bride Rose 2018
Our intention is to make a pale pink dry Rosé reminiscent of the Mourvèdre-based wines from the South of France. Those wines make you think of long lunches sitting on La Canebiere in Marseilles watching the world and his wife go by. I think we have more than achieved our homage to ‘France du Sud’ and in doing so created something uniquely our own –we use Shiraz rather than Mourvèdre
Spring Seed Wines are made from grapes lovingly grown in our family’s organic vineyard, located in the premium wine region of McLaren Vale, South Australia. The vineyard was established in the early 1970’s by Peter and Anthea Bosworth, and is now owned and run by their son Joch, who began the conversion to organic viticulture in 1995. The vines are fully certified ‘A’ grade organic by Australian Certified Organic, a process that takes four years and involves yearly audits and random sampling of produce.
The Spring Seed Wine labels are unashamedly inspired by vintage flower seed packets created at the turn of the last century. The colour, clarity and beauty of the original seed packets are quite remarkable. We have chosen the Canna, Mourning Bride and Calliopsis flower images for our Rosé labels.
Vintage 2017: We had terrific winter and spring rains leading up to vintage 2017, a marked contrast to the previous year, proving once again if proof were needed, that every vintage is different. We had a cool early part to spring too, combined with the spring rain. Flowering was about 3 weeks later than the previous year which of course meant that vintage was 3 weeks later than normal, or as some old locals said sagely, back to the old normal. There was a very long and slow ripening period which is terrific for allowing grapes to develop their flavours. We had a pretty dry February March and April, once the spring rains finished in mid-January. Overall a late vintage with some incredibly promising reds and outstanding whites.
Winemaking: The ‘Morning Bride’ is a dedicated Rosé - we picked some of our Chanticleer Vineyard Shiraz early, especially to make this wine. Grapes were de-stemmed and pressed with no skin contact at all. There was a cool, temperature-controlled fermentation in stainless steel tanks and once the grapes were through malolactic fermentation the wine was stabilised, filtered and then went straight to bottle.
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