The grapes were harvested cool, in the early hours of Thursday 8th March, from a single block of Bernard 95 Clone Chardonnay, in the Adelaide Hills. After pressing, the juice was settled, racked and inoculated for ferment with a yeast renowned for honouring the varietal aromatics of the grape. After 12 hours, 10% of the ferment was run into some new French oak hogsheads, with the remainder, to complete fermentation in stainless steel. Fermentation temperature was kept nice and cool between 13-15C, for 14 days, to retain the brightness and pretty aromatics of the wine. Upon completion of primary fermentation, the wine was packed up to a full stainless steel tank, and a further 12% was transferred into older French oak barriques. The wine was retained on yeast lees and the tank and oak barrels, stirred weekly for 7 months to build some complexity on the palate before preparation for bottling.
Pale straw with a green tinge. Citrus blossom, subtle white nectarine and green mango, with a slight hint of creamy cashew nut from the Batonnage. A pleasant palate of citrus fruits, nectarine, green mango and honeydew melon. Batonnage stirring for several months has added texture to the palate, creating a balanced wine with a slippery mouthfeel. A gentle ginger spice and slightly creamy finish is heightened by the perfectly integrated French oak. Delicious with grilled calamari with a side of freshly picked salad leaves or a creamy chicken Fettucine Alfredo.
When winemaker Tim Burvill decided to start Rockbare winery it was always his dream to make wines that were indicative of the region, these included: Chardonnay, Shiraz and Grenache. In 2001 Tim decided to go out on his own and formed the Rockbare label, he’s not looked back since. Tim grew up in Western Australia, but winemaking did not start until joining Southcorp and working with fruit from all over South Australia. Today Rockbare Wines is headed up by Chief Winemaker Shelley Torresan, with assistance from Peter Fraser. The Rockbare Cellar Door is based in the Adelaide Hills on the main street of the picturesque Hahndorf. The main building comprises a cottage built in 1845 - the perfect place to sample the wines of Rockbare. As well as the highly successful Rockbare brand there is the new project called Barossa Babe made from fruit sourced from 140-year-old vines.
JAMES HALLIDAY - HALLIDAY'S WINE COMPANION
Bernard clone 96 from a single vineyard, 10% fermented in French oak, 12% in used French oak, the remainder in tank on lees. Within its self-set limitations, a good wine.