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2023 Delinquente ”Roxanne the Razor” NND
Production information
2023 Delinquente ”Roxanne the Razor” NND
Small batch. Single vineyard. Handmade.
Varietal Composition: 40% Negroamaro , 35% Aglianico, 25% Nero d'Avola
Region: Riverland
Vineyard: Bassham Family Organic Vineyard, Barmera
Yeast: Wild
Bottling Date: June 2023
Release Date: August 2023
Fermentation Method: 5 tonne open fermenters
Length of Fermentation: 4-7 days
Maloactic Fermentation: 100%
Barrel or Stainless: Stainless
Harvest: March 2023
Vine Age: own roots, between 6 and 12 years
Soil: Red sandy loam over limestone
Output: 6,000 bottles
Alcohol: 11.5 %
Residual Sugar: Nil
Winemakers Comments: Vintage 2023 was the coldest, wettest and trickiest years we’ve faced. Endless rain on the east coast over the last few years came to roost with the Murray River flooding to the second highest levels in recorded history in the Riverland. Persistent rain through Spring and early summer meant not only was harvest delayed by several weeks as fruit ripened slowly, but disease pressures were high with winemaker and grape grower nerves being put to the test. Luckily a healthy vineyard and some warm sunshine in early autumn helped the fruit develop nicely, producing a suite of pretty, more subtle wines this year
Wild fermented in stainless steel, each variety is were picked and fermented separately – the Negroamaro and Nero d’Avola on skins for 7 days, the Aglianico pressed off after 3 days. Everything is blended prior to bottling.
Style/Palate: The cooler vintage this year sees this wine tip further into the “chilled red” zone than previously. Bright and juicy with very little tannin, the lovely earthy, amaro-esque savouriness.
Aormas: sour cherry with berry and chinotto
Small batch. Single vineyard. Handmade.
Varietal Composition: 40% Negroamaro , 35% Aglianico, 25% Nero d'Avola
Region: Riverland
Vineyard: Bassham Family Organic Vineyard, Barmera
Yeast: Wild
Bottling Date: June 2023
Release Date: August 2023
Fermentation Method: 5 tonne open fermenters
Length of Fermentation: 4-7 days
Maloactic Fermentation: 100%
Barrel or Stainless: Stainless
Harvest: March 2023
Vine Age: own roots, between 6 and 12 years
Soil: Red sandy loam over limestone
Output: 6,000 bottles
Alcohol: 11.5 %
Residual Sugar: Nil
Winemakers Comments: Vintage 2023 was the coldest, wettest and trickiest years we’ve faced. Endless rain on the east coast over the last few years came to roost with the Murray River flooding to the second highest levels in recorded history in the Riverland. Persistent rain through Spring and early summer meant not only was harvest delayed by several weeks as fruit ripened slowly, but disease pressures were high with winemaker and grape grower nerves being put to the test. Luckily a healthy vineyard and some warm sunshine in early autumn helped the fruit develop nicely, producing a suite of pretty, more subtle wines this year
Wild fermented in stainless steel, each variety is were picked and fermented separately – the Negroamaro and Nero d’Avola on skins for 7 days, the Aglianico pressed off after 3 days. Everything is blended prior to bottling.
Style/Palate: The cooler vintage this year sees this wine tip further into the “chilled red” zone than previously. Bright and juicy with very little tannin, the lovely earthy, amaro-esque savouriness.
Aormas: sour cherry with berry and chinotto
