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Wine Entry Detail

Entry Information
Exhibitor Box Grove Vineyard
Show 2023
Class 40
Entry Number 40#5
Brand Box Grove Vineyard
Wine Name Roussanne
Vintage NV
Origin Single Vineyard
Viticulturist Name Sarah Gough
Commercial Label Yes
Availability
Judging Results
Medal / Award Silver
Judge 1 consistent style across the three wines. lovely acidity and phenolic balance in the three wines. consistent fruit expression and a lovely development in similar characteristics across the three wines.
Judge 2 a great selection of wines, displaying the aging capacity.Wines show flavour and acid balance, with great line flowing thru.
Judge 3 A tight and disciplined approach to the variety evident across all three wines. No blousy flab here,. Lovely stone fruit signature across all three wines, oldest one just starting to shorten up a fraction on the finish.
Judge 4 W1: deep colour, nutty, hay, chamomile, apple skin. Honey, beeswax is very varietal, nice oily texture and natural feeling acidity. W2: again, similar nutty development with lots of impact and some sapidity. Could have some more persistance but there is lovely development showing in honey/wax/nuts W3: consistant style with the others, particularly texturally. Quiet. Could have a little more concentration but does look like evolution would be similar.
Associate Judge older examples are driven by phenolics , slightly elevates the bitterness
Varietal: Roussanne, GI: Goulburn Valley, 100%
Clone Yeringberg, Roostock: 140 Ruggeri, 100%
Soil Type Deep,Granite,Gravel
Elevation 180 Metres above sea level
Planting Density 1800 Vines / Ha
Planted 1996
Irrigation Dripper
Growing Method Conventional
Crop Yeild 4.00 Tonnes / Ha
Rainfall 700 (mm) Rainfall from July to June in the year(s) of harvest
Wine Making Information
Ferment Stainless Steel 90%
Ferment Old Wood 10%
Maturation Stainless Steel 100%
Closure Screw
Cases Produced 150
Force Class False
Winemaking Note The fruit is traditionally picked late in the growing season most is fermented conventionally in stainless steel, a small portion is allowed a warmer wild ferment in old oak, for ccomplexity, before being added back to the blend and left in tank for 18 months on light lees where the lees is stirred every six weeks to build texture and complexity.all three wines entered in this class were produced in cooler wetter years with higher natural acid.
Winemaker Note Sarah Gough at Fowles winery
Provenance Vintages 2021 2015 2011