Evan Evans Wines: 2021 BAROSSA ROSSO: Montepulciano, Mataro, Grenache, Nero d’Avola: EDEN VALLEY/ BAROSSA VALLEY


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The 2021 Evan Evans Rosso is our second ever sub-regional Barossa blend, composed of 32% Montepulciano, 31% Mataro, 27% Grenache, 10% Nero d’Avola, expressing five vineyard sites.

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SKU: 21rosso Categories: , ,

2021 Evan Evans ROSSO: Product information and technical data

Barossa Valley and Eden Valley

Composition: Grape varieties: 32% Montepulciano, 31% Mataro, 27% Grenache, 10% Nero d'Avola

Style: A traditional blend of non-traditional blending partners, taken from multiple vineyard sites across the Barossa and Eden Valleys. A medium-bodied, aromatic and plush, dry red.

Vineyards: Parcels taken from Keyneton (Eden Valley), Ebenezer (North Barossa), Stone Well (Central Barossa Valley), Seppeltsfield (Western Ridge, Barossa Valley).
Elevation: Lowest, 270m (Stone Well) to highest, 430m (Keyneton).

Soil profiles: This wine represents a hard, iron oxide clay of Ebenezer; some calcareous and alkaline clay subsoils in Stone Well; an acidic podzol of quartz and (probably) marble at depth in Keyneton; and a brown, texture-contrast loam in Seppeltsfield.

Growing season:

VINTAGE 2021 was outstanding for the Barossa. The region experienced its coolest summer in 20 years thanks to a La Niña climate pattern. A very wet December filled the cracking clays ahead of slow, even ripening. There were minimal losses to frost in those areas prone to damage and good fruitset followed. Although cool weather at flowering posed a problem for some cultivars, grape flavours generally ripened slowly but optimally in the moderate heat. Harvest was unhurried and logistics were not strained. Record yields in Barossa. Up 12% from the long-term average. High quality fruit with fantastic intrinsic acids. Older and younger vineyard sites prospered.


Virtually zero additions. Just some acid to correct pH on a parcel of very overripe OV Grenache! The other disparate parcels were all hand-harvested between 26th February and 11th April 2021. Most were pre-planned to be forked and partitoned for seperate processing. Some were fully de-stemmed, other parcels saw 50% whole-bunch fermentation. Two parcels were co-fermented. Fermentation durations ranged from 10 to 36 days on skins. All were pressed to barrel, on solids, for the winter. The final cuvée was racked in spring, blended, and returned to seasoned puncheons until bottling. Only 2000L made. Total: 9 months élevage.
Tasting notes and comments: This Rosso is low alcohol, but still sappy and aromatic. The shape is round, and its flavours are fruity, spicy and earthy, and nicely balanced on a long palate. It’s bright, with red fruits, but also low-noted with unholy darker fruits. As hoped, this wine is really fun to drink in the shorter term.

Winemaker: Jeremy Evans

Evan Evans 2021 Barossa Rosso wine analyses:
Alcohol: 13.0%
Titratable acidity: 5.6 g/L
pH: 3.61
Residual sugar: 0 g/L
Sulfur at bottling: <30 mg/L FSO2

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