About The Wine
Loving the new faces in premium Aussie Rosé? Well, this little number is another you need to add to your list.
This is made from an interesting blend of two varieties: Sangiovese and Sciaccerrelo (pronounced shak-ar-ello). The grapes were on skins for 24 hours before being pressed and sent to ceramic egg for fermentation and then 4 months on lees in stainless steel before bottling.
It sits firmly in the dry and crisp Rosé category. The lees work taking the edge off, but the lively acidity is the spine of the wine - the thing that drives it long and refreshing through the mouth.
Tension and precision in Rosé is brilliant when you find it, the Koerner boys have got it in spades.
The Koerner brothers, Damon and Jono, are on a mission to bring the classic wine styles of the Clare Valley into the modern day.
They play with a mix of 'classic' Clare Valley varieties such as Riesling, Cabernet and Malbec and a suite of alternate varieties that show a different side of this iconic Australian wine region.
With fruit sourced from their own family vineyard and a move toward more contemporary winemaking, utilising terracotta and ceramic for fermenting and making as little additions as possible in the winery, it's easy to see why their star is on the rise.
As Mike Bennie recently wrote, "Some of the most interesting, delicious wines in Australia are emerging, and the reinvention and sexing up of Clare Valley is apparent."