The fruit for the Dowie Doole Rosé is sourced from the Doole Vineyard, located just four kilometres from the ocean. This proximity creates a Mediterranean climate ideally suited to producing grapes for a Provence-style Rosé.

The wine is crafted from free-run juice of old-vine Grenache, planted in 1965, combined with the pressing juice from Vermentino grown on the same vineyard. These two varieties complement each other beautifully—Grenache providing lifted aromatics and bright fruit, while Vermentino contributes texture and refreshing acidity.

After harvest, the combined Grenache and Vermentino juice was cold-settled, racked, and fermented with an aromatic yeast at low temperatures to preserve delicate fragrance and freshness. Fermentation took just over three weeks to complete. Immediately afterward, the wine was sulphured to prevent malolactic fermentation and maintain its natural acidity. The finished wine was then aged on yeast lees for three weeks, with daily stirring to build subtle texture and palate weight.

The resulting Rosé showcases the expressive Grenache fruit on the nose, with notes of strawberry and fairy floss, supported by Vermentino’s crisp acidity that enhances texture and provides a long, refreshing finish.