Mr Barval


Regular price $33.00 Save $-33.00
933 in stock



100% Syrah

12.4% Alc.

Production: 4560 bottles (screw cap)

 Syrah from both the classic Wilyabrup and the cooler Wallcliffe sub-regions was used to make this wine. The wine was fermented with wild vineyard yeasts in used French oak barriques where is matured in barrel on fine lees for 3 months and spent a total of 9 months in old oak before bottling. 

A bone dry and savoury Rose displaying wild strawberry hints, fresh mineral acidity and a light and soft texture. The perfect accompaniment to a warm Summer day. This wine is bottled unfined and unfiltered and a harmless sediment may remain. 

 The Vineyard:

The fruit is grown on two sites. The first is a tiny block on the western edge of the Walcliffe sub-region, right in the middle of the Cape to Cape region in Margaret River. The vineyard has a WNW exposure and lies on free draining, stoney, Forest Grove soils.

From 2021 we have achieved access to another fantastic site in the Wilyabrup sub-region. It is a site which has yielded the fruit for one the most decorated of Margaret River Rosé wines over the past few years (but which must remain nameless here ;). More to the point is it is a fantastic site with gravelly, free-draining soils, a gentle northerly aspect and well tended vines of 27 years of age.



The fruit was hand harvested into small 8kg crates and brought immediately back to the winery for processing. The grapes were tipped 1 crate at a time through our Italian de-stemmer to gently remove the whole berries from the stem/rachis of the bunch. The grapes were de-stemmed  directly into our basket press and pressed immediately with no extended time given for maceration and colour pick-up. The grapes were gently pressed directly to seasoned oak barrels yielding a very low juice recovery rate of only 50% meaning that only the very finest of the free-run juice was extracted from the fruit to make this wine.

The wine was allowed to undergo fermentation utilising the indigenous yeasts which came to the winery on the grape skins from the vineyard. The wine was fermented to absolute dryness (i.e. no sugar is left at all) and left for a couple of months on yeast lees to develop more complexity and texture.

Following a primary racking, via gravity, off the heavy yeast lees to clean old barrels the Rosé was bottled un-fined and un-filtered. Overall the wine spent 9 months in wood.



Robert Gherardi