Another of our Juxtaposed wines that is custom made to suit our McLaren Vale climate and lifestyle – our 2019 Juxtaposed Sangiovese Rosé.

So why would we use Sangiovese grapes to make our rosé you might ask?

Well, let’s take you back to the beginning…

The Sangiovese variety can be linked all the way back to Roman winemaking, first believed to have been farmed in Tuscany by the Etruscans from wild Vitis vinifera vines. The literal translation of the grape’s name is the “blood of Jove”, referring to the Roman god, Jupiter. Sangiovese grapes are used to make up the famed Chianti Classico and Brunello di Montalcino wines, among others. These wines are medium to full bodied with firm acid lines and a formidable tannin structure.

The first thing that drew us to the Sangiovese variety was this fruit’s acid line. Sangiovese loves to hold on to its acid, where other reds as they ripen can lose their acid more quickly. This trait alone was a perfect fit, as a crisp, fresh acid line is essential to any rosé.

Secondly, Sangiovese has a beautiful perfume of florals, red currants and cherries as a young wine – an aromatic profile that goes hand-in-hand with rosé.

However, the most important element to this wine is the fact that it has been made to be a Sangiovese rosé since day one.

Traditionally a lot of the rosé you’d see in the market was produced using the ‘saingée’ method. Saingée is French for ‘bleed’ and is the technique is that directly after crushing the grapes, and before the juice has a chance to extract any colour or flavour from the skins, you ‘bleed’ your red ferment of lightly coloured, pink juice in order to increase the ratio of skins to juice in the ferment, thereby increasing the flavour concentration in the red wine. The biproduct of that (the light pink coloured juice) is what is then turned into rosé. And while some might question why that could be seen as a negative, the problem is that the juice that has been bled off came from grapes that were picked to make a red wine, and therefore are often riper, higher in alcohol and lower in acid than what would normally be considered ideal for a quality rosé.

For Us, we prefer to make rosé that is picked under perfect conditions and ripeness and processed without additions in order to preserve the delicacy and elegance of a thoughtful, complex and equally delicious wine.

Our Juxtaposed Sangiovese Rosé has been gaining momentum in the market over recent years and is one of our personal favorites – it’s definitely the wine we drink most often at home.

We’re also not the only ones to think that, with Gary Walsh from The Wine Front scoring us a solid 92 and a glowing review to match:

“A bit of dirt and funk, tangelo skin, white cherry. Savoury in flavour, but with flesh and fruit to go, some grip and chalky texture, thyme and perfumed herbs, acidity feels almost spicy, if that makes any sense, and the finish is dry and pleasingly earthy. Like this. A whole lot of character.”

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