Evan Evans Wines: 2022 BAROSSA ROSSO: Barossa Valley: Montepulciano, Shiraz, Mataro, Nero d’Avola

$28.00

The Evan Evans BAROSSA ROSSO is a sub-regional red wine blend that captures the diversity of contemporary grape varieties grown in the Barossa Valley with the terroirs of multiple vineyards into a single wine.

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SKU: 22rosso Categories: , ,

Evan Evans Wines BAROSSA ROSSO 2022 composition:

Montepulciano 34%, Shiraz 26%, Mataro 20%, Nero d’Avola 20%.

Barossa Valley
Volume: 750 mL
Cellaring potential: 6+ years from vintage.

The Evan Evans ROSSO sub-regional red blend is crafted from various terroirs within the diverse landscape of the Barossa Valley. Parcels of ripe fruit are sourced from multiple vineyards with varying ages and picked at different times. The inclusion of 50% whole bunches imparts a green aspect to the final texture of the 2022 blend. The wine showcases a medley of traditional Rhône and Mediterranean varietals, perfectly suited to complement Australian cuisine. Medium-bodied, rich, and aromatic.

This new release is a true Vino Rosso that captures five Barossa Valley vineyards of south Australia. The 2022 vintage displays a harmonious fusion of Montepulciano, Shiraz, two clones of Mataro, and Nero d'Avola components.

For winemaking and 2022 vintage description and product information go to tasting notes

Notably, no inoculations, adjustments, filtration, clarification, or stabilization techniques were employed, ensuring that the wine's character shines through via careful aging and blending, with only a judicious addition of SO2 before bottling.

Landscape and vineyards:

Parcels taken from five vineyard sites located in Tanunda, Stone Well, Vine Vale, and Seppeltsfield. Elevations: Lowest, 270m (Stone Well) to highest, 300m (Seppeltsfield):

34% Montepulciano (Vine Vale)
26% Shiraz (Tanunda)
9% Mataro, Langmeil heritage clone (Stone Well)
11% Mataro, Wendouree clone (Stone Well)
20% Nero d'Avola (Seppeltsfield)

Growing Season:

The 2021 Barossan winter was the wettest in 27 years. High levels of rainfall smashed the long term averages and replenished the drought stricken Para River, and gushed into the creeks, dams and soil profiles. The growing season started slowly due to La Niña conditions. Cooler daytime temperatures caused budburst to occur later than usual. An extreme hailstorm on October 28th swept across the region, wiping out many crops in Stone Well, Seppeltsfield and Eden Valley. Although a sunny spring helped damaged canopies recover, significant crop potential was lost.

Unusual Weather Patterns:

Mid-November brought cold and wet weather during flowering, negatively impacting fruit-set and potential yields. December and January were characterised by a burst of summer heat without heat waves. Yet, just before the beginning of the vintage, another severe weather event brought heavy rain and more hail to some areas. Fortunately, the mild and dry conditions that followed were perfect for later-ripening grape varieties (Mataro, Grenache, Montepulciano).

Harvest and Quality:

Overall, these various weather events resulted in lower yields throughout the region; down 20% on 2021. Harvest was delayed in the cooler weather. Fruit developed later and there were second crops present. As a result, the 2022 wines showcase elegance, incredible perfume and considerable acidity, with a vibrant core of flavor. Montepulciano and Grenache stood out, showing amazing flavour with high intrinsic acids.

Winemaking:

In such a cold, wet season, the older vines truly stood tall with balanced numbers. In contrast, the younger vines experienced a noticeable sourness at ripeness. The ripening process was initially slow, and then came the double blow of hail and heavy rainfall. Following this, the weather turned dry and scorching, turning to rapid ripening. Unfortunately, the acid levels couldn’t keep pace with the increasing sugar content, resulting in high acids at high Baumé. To address this challenge, we planned to elevate pH values in the red ferments by using higher percentages of whole bunches. Extended skin contact was also to be implemented as part of the solution.

Fruit processing:

The different parcels for the ROSSO were hand-harvested between 24th March and 1st April 2022. They arrived to the winery high in natural acid (Montepulciano), optimally ripe and perfectly tannic (Nero, Mataro) or overripe with mid-palate generosity (Shiraz). The parcels were weighed and partitioned for fermentation. Some were fully de-stemmed, other parcels saw 50% whole-bunch fermentation and other parcels were co-fermented.

Vinification:

Fermentation durations ranged from 10 to 36 days on skins. Fermentation: in small, open-topped ferments, hand-plunged, plus daily pumpovers. Extended macerations of one to eight weeks, under wraps.

Élevage:

All ferments were basket-pressed to puncheons, on full solids for the winter. The final cuvée was racked and blended in Spring, and returned to seasoned puncheons for a further 4 months élevage and gentle settling.

Bottling:

Bottled without filtration on March 6th after 12 months total maturation.

Tasting notes:

This Rosso is intensely aromatic, richly flavoured, fruity, spicy and earthy. Beautifully balanced. Bright, with red fruits and low-noted with darker fruits. Its weight is lush. The finish is dry and green-edged. A delicious and interesting Barossa wine.

Cellaring potential:

Good. 5+ years from vintage. Guaranteed under technological cork closure. The wine has balance, structure and lift aplenty.

Winemaker:

Jeremy Evan Evans

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