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2022 Taché (Pinot Noir Rosé) RRP$40

 

Here it is, a wine that probably doesn’t need much of an introduction the Eastern Peake 2022 Taché, Pinot Noir Rosé, a wine we love producing year on year only produced in smaller quantities from select parcels of fruit from the vineyard. Each harvest is whole bunch pressed, indigenous yeasts, fermentation & élevage in stainless on full lees for about 16 months. No fining, filtering or tinkering. Thoughtfully produced to reflect on where it's grown. The Vintage of 2022 did have its challenges early on in the vineyard, a long cooler year meant the season ended up being more prolonged than usual which has produced a such a complex fine rosé for its 28th release.

 

In 1995 Norm Latta first started out to make his own wine from our own grapes grown at Eastern Peake. Di & Norm had been successfully growing pinot noir for Trevor Mast (Mt Langi Ghiran) since 1983. The decision was made to go out on their own to establish Eastern Peake as a iconic Pinot Noir & Chardonnay producer in Australia. Trevor mentioned that Norm should make a rosé from the Pinot Noir so he could have two wines to sell whilst the chardonnay was coming online (Planted 1991&1993). Legend has it he gave them a bottle of Domaine Tempier rosé & said make something like this.. (nothing new now due to its accessibility but at the time this was one of those moments we're you were going to be well ahead of the curve)

 

The first vintage of rosé in 1995 fermented in stainless steel left to rest on lees, bottled in november ready for the festive season. The Pinot Rosé was very well received because it was dry, savory and refreshing -very unusual for the time as there weren't many out there in this refreshing style. (Also one to remember that Pinot Noir in the early-mid 90s was like an alternative variety, not that many people were growing it, let alone making rose from it.)  From 2008 onwards I have been leaving the wine longer on lees to gain more texture & complexity. some years it remains on its full lees for up to 16 months elevagé in stainless steel before going to bottle with minimal SO2.

 

In Australia I guess you could say there are not many producers who have been making serious rosé from the same site from the same singular variety continuously for nearly 25 years... we've seen it all, trends come and go, sticking to our guns to always produce something that reflects the place & refreshing to drink. It seems now that rosé is now the perfect staple in the Australian wine landscape.

 

2022 Taché

AU$40.00Price
  • In 1995 Noman Latta first started out to make his own wine from our own grapes grown at Eastern Peake. Dianne & Dad had been successfully growing pinot noir for Trevor Mast (Mt Langi Ghiran) since 1983. The decision was made to go out on their own to establish Eastern Peake as a iconic Pinot Noir & Chardonnay producer in Australia. Trevor mentioned that Norm should make a rosé from the Pinot Noir so he could have two wines to sell whilst the chardonnay was coming online (Planted 1991&1993). Legend has it he gave them a bottle of Domaine Tempier rosé & said make something like this.. (nothing new now due to its accessibility but at the time this was one of those moments we're you were going to be well ahead of the curve.. decades)

     

    The first vintage of rosé in 1995 was a sanginee method (a small portion of Pinot Noir juice racked off one of the red fermenters straight after destemming) fermented in stainless steel left to rest on lees, bottled in november ready for the festive season. The Pinot Rosé was very well received because it was dry, savory and refreshing -very unusual for the time as there weren't many out there in this style. (Also one to remember that Pinot Noir in the early-mid 90s  was like an  alternative variety, not many people were growing it, let alone making rose from it.)  

     

    From 1996 onwards it has been directly pressed off from select parcels of fruit in the vineyard, a much better expression of rosé for us than the sanginee way (which robs the red wine of character) , the rosé has always been fermented in stainless steel, oak is never used to influence the wine. From 2008 onwards Owen has been leaving the wine longer on lees to gain more texture & complexity. some years it remains on its full lees for up to 16 months elevagé in stainless steel before going to bottle with minimal SO2. We've been running on organic principles now for 10years. The vines are all cane pruned by us set up on a VSP trellis system with a East West orientation.

    In Australia I guess you could say there are not many producers who have been making serious rosé from the same site from the same singular variety  continuously for nearly 25 years... we've seen it all, trends come and go, sticking to our guns to always produce something that reflects the place & is complex & refreshing to drink. It seems now that rosé is now finally a staple in the Australian wine landscape.

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