Winemaking

Rosemount Estate's essential philosophy to winemaking is an incredible drive to draw the very best from the materials at their disposal - not only the fruit, but also the oak and the winemaking equipment.

View a video on Rosemount Estate’s winemaking philosophy.
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Making great wine begins with the need to define your aims. Great wine is not just found in expensive bottles from the rare vines. With care and skill, greatness can also be achieved in a wine intended for casual enjoyment over a barbecue or at home with family. Rosemount Estate winemakers spend many hours in the winery each day, working as a team - tasting and blending, discussing their aims and spelling out their expectations.

The result is a focus that produces wines across the style spectrum at all prices that are connected by their brightness of flavour, their complexity and their consistency.

The Rosemount Estate winemakers are:

• Charles Whish
• Matt Koch
• Briony Hoare

Rosemount Estate Winemaking Philosophy

"I believe that the Australian legacy to the world of wine is a focus on varietal flavour. At Rosemount Estate, I have taken this further to make wines that are renowned for their full flavour, yet easy-drinking nature. This is the hard option, so it's no surprise that it's also the most rewarding."
- Ex-Rosemount Estate Winemaker, Andrew Koerner.

As the grapes approach maturity, the winemaker works closely with vineyard managers across the estate, travelling the country to assess sugar levels and flavour levels in order to define the point of optimum ripeness. When the winemaking team believe the grapes are ready, the vintage can begin.

On arrival at the winery, each load of grapes is appraised to ensure that quality standards are at their peak. The winemaker will then decide upon appropriate crushing, pressing and fermenting techniques to harness and optimise the potential of every batch.

State of the art winemaking equipment is available to the Rosemount Estate team, guaranteeing their ability to nurture each batch of wine to retain clear varietal and regional character. From rotary fermenters to computer monitored temperature control, Rosemount Estate Winemakers have the very best facilities at their disposal.

Winemaking technology does not, however, preclude traditional techniques such as natural yeast fermentation, barrel maturation and 'battonage' lees stirring, where appropriate. At the McLaren Vale winery in South Australia, for example, 100-year-old open vats are used to gain long-chain tannin extraction from fermenting must in the production of ultra-premium red wines.

As the young wines mature in barrel, they are regularly racked and topped. The Chief Winemaker has the final say on each of the finished blends, which are then carefully clarified prior to bottling.

With so much at stake, it is little surprise that Rosemount Estate's quality standards extend to the very best in bottling line technology. This impressive facility is geared to ensuring that the wine flavours skilfully nurtured over long months by the winemakers are captured in each bottle for wine drinkers the world over to enjoy with every glass.