The Rowlee vineyard is situated in the foothills of Mount Canobolas, 950 meters above sea level in the high altitude and cool climate region of Orange, New South Wales. The influence of Mount Canobolas, an extinct volcano, is tangible, with cooling breezes off the mountain, mitigating warm daytime temperatures, allowing the grapes to ripen slowly and gather flavour. Soil is deep clay loam, red and brown, derived from basalt. This mix gives free draining soils and a mineral composition that supports the production of exceptional grapes.

Our philosophy is grounded in obsessive attention to detail, with a hands on approach in the vineyard and winery. Our aim is to create wines that are subtle, balanced and reflective of their terroir and vintage.

Alc 12.9% pH 3.18 TA 7.28g/L RS 3.90g/L

Vinification: Handpicked, whole bunch pressed with pressing dealt with separately and racked the next day with cloudy juice to French oak puncheons (500L) and barriques (225L) barrels. Inoculated with yeast and fermentation to occur in barrel for approximate 4 weeks. Fermentation was finished, sulphured and held on yeast lees in oak while being stirred and topped every 4 weeks. The wine was matured in oak comprising of approximately 25% new oak and the balance one year or older oak for 10 months. The wine was racked from oak to tank, final bench trials - heat and cold stabilised and sterile filtered for bottling.