Michael Hall Greenock Rousanne

The Roussanne grape derives its name from the distinctive reddish or russet hue that adorns its skin at full maturity. This late-ripening varietal is perfectly suited to the Barossa climate.

The season began with fair winter rains, interspersed with an uncommon hailstorm in late October that damaged many young shoots and reduced yields. However, a mild summer followed, with temperatures never surpassing 40°C—a rare and welcome respite.

Hand-picked on March 17th, the grapes were meticulously destemmed and pressed, then fermented in a mix of tanks and French oak puncheons, 28% of which were new. The wine was matured for nine months on lees before being filtered and bottled, capturing the essence of the vintage in every sip.