With a fervent relationship with Roussanne since 2011 Michael and Susan Papps have been pushing boundaries on this varietal that they believe suits the Barossa Valley climate and rich earth soils. The Single Vineyard Roussanne is made in an elegant, refined style with great texture and good acidity. With gentle aromas of lemon custard on the nose, the Single Vineyard Roussanne has a creamy lemon meringue texture on the palate and hints of pear and lemon verbena. This wine is elegant, creamy and fresh, and finishes with very soft tannins.
Here rich loam over red clay is found 300 m above sea level on the north east corner of the Greenock region. Planted on their own roots in 2001 these vines are tendered by fourth generation grower David Materne, with vines running east-west.
Sourced from the Materne vineyard in the Greenock sub-region of the Barossa Valley, there is rich loam over red clay at 300 m above sea level in the north east corner of the Greenock region.
A wet start to winter followed by a dry mild spring and summer led to a longer and slower ripening period delaying the start of vintage by a week or two. Within the growing season, we dealt with frost and hail which ultimately reduced our yields to 30% below average.
The grapes are hand-picked, 12-48 hours cold soak on skins, destemmed, basket-pressed, free run and pressings kept separate till prior blending to bottling depending on vintage portions to the final blend. Left to spontaneous yeast ferments in oak, battonage for ten months, natural partial malo, minimal sulphur, elevage for eight months in 100% French oak 500 ltr puncheons, 20% of which are new, 80% seasoned. Wines selected at classification tasting, with the barrels characteristics of the Single Vineyard elegance, wines kept on full lees to bottle. Racked clean, bottled unfined and unfiltered.