The lead up to the 2025 ripening season was one of the driest on record in South Australia. Very low spring and summer rainfall resulted in lower than usual yields and a vintage much earlier. The quality of the grapes however was very high, with concentrated flavours and good juice to skin ratio within the berry.

Harvest commenced early in February with minimal rainfall from the end of December until harvest. There was little diseased pressure and the fruit was able to slowly and evenly ripen on the vine.

The Grenache for the Rose was harvested in the early hours of the morning in mid February 2025.  The fruit was crushed and destemmed into a closed membrane press and the juice and grapes held together for 6 hours until optimal colour and flavour was extracted from the grapes.  The fruit was then pressed into stainless steel, and the juice allowed to settle.

After 12 days of cold settling, the juice was racked with minimal lees pickup, to keep phenolics low.  The juice was inoculated with QA23 and was steady with temperatures of 14C maintained throughout  The wine was fermented completely dry with no residual sugar and no added acid.  The wine was then stabilised, filtered and bottled in July 2025.