| Entry Information |
| Box Grove Vineyard |
| 2023 |
| 40 |
| 40#5 |
| Box Grove Vineyard |
| Roussanne |
| NV |
| Single Vineyard |
| Sarah Gough |
| Yes |
|
|
| Judging Results |
| Silver |
| 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. |
| a great selection of wines, displaying the aging capacity.Wines show flavour and acid balance, with great line flowing thru. |
| 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. |
| 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. |
| older examples are driven by phenolics , slightly elevates the bitterness |
|
| Varietal: Roussanne, GI: Goulburn Valley, 100% |
| Yeringberg, Roostock: 140 Ruggeri, 100% |
| Deep,Granite,Gravel |
| 180 Metres above sea level |
| 1800 Vines / Ha |
| 1996 |
| Dripper |
| Conventional |
| 4.00 Tonnes / Ha |
| 700 (mm) Rainfall from July to June in the year(s) of harvest |
|
| Wine Making Information |
| Stainless Steel 90% |
| Old Wood 10% |
| Stainless Steel 100% |
| Screw |
| 150 |
| False |
| 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. |
| Sarah Gough at Fowles winery |
| 2021 2015 2011 |
