Winter Warmer Red Dozen

Not champagne, not prosecco, not cider, but with elements of each, this wine is bottle fermented without the addition of sugar, by bottling the wine during primary fermentation. Nerve-racking, this method means picking the perfect time to bottle, aiming at about 15 grams per litre of natural grape sugars, at bottling. The fruit was 100% home grown, organic Mourvedre and Cabernet, picked fairly ripe to avoid harsh tannins, immediately crushed and left on skins for one day before pressing and fermenting in steel tank using wild yeast. Once fermentation kicked off the ferment was carefully monitored to allow for bottling at the right sugar level for the final fermentation the bottle. The wine continued to ferment in the bottle and was left "on lees" (dead yeast) for 3 months, before the bottles we "riddled" to get the lees to settle into the top of the bottle. Another 8 months, and the wine was "disgorged" (removing the lees) and labeled. The wine has lots of colour and ripe red grape flavours, but not too much harsh or astringent tannin, making it great to serve chilled and enjoy its fine fizz. . No sulfites, added yeast, fining agents or any other additives were used from harvest to the finished product. Vintage: 2025 Production: 70 doz Bottled: November 2025 Alcohol: 12% Blend: Mourvedre/Cabernet Sulfites: Zero Yeast: Wild Maturation: Matured in bottle Fining: No Filtration: No Label art: Molly Statham Winemaker: Sam Statham

This is a soft tannin, juicy light red wine made in the traditional "carbonic-maceration" fermentation, as is done with Gamay in the french Beaujolais, except here with warm climate Shiraz, Mourvedre, and Grenache. Its a thoroughly enjoyable light red that can be matched with many foods, cheeses and charcuterie, and served chilled in the warmer seasons. As with the other "garage" wines, this is made with wild ferment, no fining and preservative free and bottled under cork. The wine is unfiltered and has a slight lees (yeast) haze and will slowly form a sediment. The anti-oxidant activity of the lees may help preserve the wine over time. We would like to thank the Alliance Francaise de Canberra and Christophe Rebut for their invaluable assistance in the harvesting and making of the Beau Joli. Vintage: 2022 Production: 400 doz Bottled: June 2022 Alcohol: 13% Blend: Shiraz, Mourvedre, Grenache Sulfites: Zero Yeast: Wild +  carbonic maceration Maturation: Matured in tank Fining: No Filtration: No Label art: Molly Statham Winemaker: Sam Statham

This 100% Carignan has herbal aromas, rich fruit, fleshy mouthfeel, and slightly angular tannins. It is a great winter red or to pair with charcuterie, rich cheese and heavy meals. With careful vine pruning for low yield, minimal irrigation, hand shoot and bunch thinning, selective hand picking at full ripeness, the grapes came in perfect condition for partial whole bunch fermentation with wild yeast in an open tank. Post fermentation the wine was dark, fleshy but tough, so it was aged in amphora for 7 months, of which 3 months with a few staves of medium toast french oak. The wine was then racked and settled before being bottled under cork, with no sulfites, added yeast, fining agents or any other additives were used from harvest to the finished product. Vintage: 2025 Production: 100 doz Bottled: November 2025 Alcohol: 14% Residual sugar: <1 gram/litre Blend: Carignan 100% Sulfites: Zero Yeast: Wild Maturation: Amphora with oak staves Fining: No Filtration: No Label art: Molly Statham Winemaker: Sam Statham

This wine is a blend inspired by our cousins in the South of France, who showed us how the acidity of heat-loving Carignan can give elegance to Shiraz. This is a blend of early picked shiraz (40%), late picked shiraz (30%) and Carignan (30%). All parcels were whole-bunch fermented using wild yeast, no acidification, no fining or other additives. The wine was matured for 7 months in old french oak puncheons before racking and bottling in January 2023. No sulfites, added yeast, fining agents or any other additives were used from harvest to the finished product. Vintage: 2022 Production: 270 doz Bottled: January 2023 Alcohol: 14% Residual sugar: <1 gram/litre Blend: Shiraz 70%, Carignan 30% Sulfites: Zero Yeast: Wild Maturation: Old oak Fining: No Filtration: No Label art: Molly Statham Winemaker: Sam Statham

This Grenache has pale ruby colour, liquorice aroma, fine tannin, and bright fruit reminiscent of fresh morello cherry. It was grown in our own organic vineyards and open fermented on the property using wild yeast and without fining agents, preservatives or other additives. The wine is fermented with wild yeast on skins for 6-8 days at 22 degrees C using traditional open top fermenters, daily hand punch-down and no pump-overs. After malolactic fermentation the wine is matured in tank prior to bottling without fining, without sulfites and with no filtration. The wine can be served slightly chilled or at room temp (15-20degC) and should be consumed within a day for freshness. Vintage: 2023 Sulfites: Zero Alcohol: 14% Production: 273 doz Bottled: November 2023 Blend: Grenache 96%, Shiraz 4% Sulfites: Zero Yeast: Indigenous Maturation: Matured in tank Fining: No Filtration: Seive only Label art: Florence Statham Winemaker: Sam Statham

Mourvedre is a drought-hardy, robust red Mediterranean grape that can produce delicious, easy drinking rose and red wines if not over cropped. Originally planted as a blending option with Shiraz, we have found that straight Mourvedre is a great "summer red" that can be served chilled with a wide variety of matching foods. Vibrant crimson in colour, with a sweet earthy nose and flavours of sour cherry and dark plum with light and juicy tannins to follow. The wine was fermented on skins for 6 days at 22 degrees C using traditional open top fermenters, hand punchdown and pump-over, and wild yeast. After malolactic fermentation the wine was matured briefly in steel tank prior to hand-bottling without fining, and with a light filtration. Vintage: 2023 Sulfites: Zero Alcohol: 13.5% Vintage: 2023 Production: 250 doz Blend: Mourvedre 100% Sulfites: Zero Yeast: Wild Maturation: Steel tank Fining: No Filtration: Coarse

Our "Freedom" Grenache-Shiraz-Mourvedre ("GSM") is inspired by the easy drinking, fruit driven red wines of the south of France. This classic blend combines the "strawberries and cream" and soft tannin of Grenache with the pepper and spice and dark berry fruit of ripe Shiraz and the earthy depths of Mourvedre. Light crimson in colour, with a sweet nose and flavours red fruits with smooth and silky tannins to follow. The wine is fermented with wild yeast on skins for 6-8 days at 22 degrees C using traditional open top fermenters, hand punch-down and pump-over. After malolactic fermentation the wine is matured in amphoras prior to bottling without fining and zero added sulfites. The current vintage is 2024, and compared with the previous 2022 vintage it is a little lighter and drier, a little lower in alcohol and fatness, with little or no residual sweetness. The wine can be decanted served slightly chilled or at room temp (15-20degC) and should be consumed within a day for freshness. Vintage: 2024 Sulfites: Zero Alcohol: 14% Production: 380 doz Bottled: February 2025 Blend: Grenache 50%, Shiraz 30%, Mourvedre, 20% Sulfites: Zero Yeast: Indigenous Maturation: Matured in amphora Fining: No Filtration: No Label art: Florence Statham Winemaker: Sam Statham

Shiraz is the main grape variety grown at Rosnay and the 25-year-old vines have weathered several droughts and floods. The 2023 vintage enjoyed dry and warm ripening conditions allowing us to harvest the grapes with optimum tannin and ripeness. The must was fermented on skins for 6-8 days at 22 degrees C using traditional open top fermenters, hand punch-down and pump-over, and wild yeast. After malolactic fermentation the wine was matured for 8 months in amphora prior to bottling without any fining. The 2023 vintage is more medium bodied and restrained than the fuller 2022 and 2025 vintages. Our Shiraz always benefits from a bit of air before drinking, to help integrate its aromas, flavours and tannins. Vintage: 2023 (750ml) Sulfites: Zero Alcohol: 14% Production: 300 doz Bottled: January 2024 Blend: Shiraz 100% Yeast: Indiginous / spontaneous Maturation: Matured in amphora Fining: No Label art: Florence Statham Winemaker: Sam Statham

We planted Cabernet Sauvignon as cuttings direct in the vineyard in 1998 on some lower slopes with cool night time temperatures for gentle, slow ripening of the fruit. Unfortunately, today only a small portion of the original 4 hectares remains and it is not irrigated. The 2023 Freedom Cabernet has intense colour and tannin, flavours of anise and ribena, ingering finish with a touch of oak. The grapes were slowly open-fermented with daily punchdowns, and no yeast added. Vintage: 2023 Sulfites: Zero Alcohol: 14% Production: 130 doz Blend: Cabernet 100% Yeast: Wild Maturation: Amphora Fining: No Filtration: Coarse

This liqueur is made from organic Mourvedre grapes, fortified with brandy distilled on-site from organic wine. The grapes were picked when very ripe and concentrated, and then they were crushed, chilled, fortified and left to macerate for 2 weeks before pressing. A limited quantity was bottled in July 2025 with the remainder racked to barrels to age and improve. Intensely dark in colour and viscous, with rich, blackcurrant and cassis flavours, without being "porty" or high in tannin. Enjoy chilled with cheese, charcuterie, pâté, dried fruit or chocolate. Unfiltered. Preservative-free. 14% alc/vol.

Very ripe Shiraz was crushed and destemmed, cold soaked and then fermented in open vats until half the sugar was consumed. After this the wine was pressed, chilled and neutral grape spirit was added. Once the fermentation was complete and the wine had settled it was racked to oak barrels and aged for 12 months. At no stage were sulfites added to the wine. The Ruby Red is named according to Australian naming standards for fortified wine as it is essentially a young fortified, with only 50% barrel aged, 50% fresh and fruity. It has a good balance of the oak tannins and dark berry fruit of Shiraz. This is also a unique wine because it is produced using grape spirit from our own vines. As a result of the bushfires in 2019 we had wine which was smoke affected, along with other old batches which were distilled on site in a small solar powered column still. Vintage: Half 2022 and half 2023 Sulfites: Zero Alcohol: 21% Production: 200doz Blend: Shiraz 100% Yeast: Wild Maturation: Old Oak Fining: No Filtration: Coarse

For a bit of fun, this is one mystery bottle of back vintage Rosnay wine from Sam's personal wine cellar.... It could be an old 2005 Triple Blend, a 2012 Shiraz, a 2008 Cabernet Sauvignon, a 2015 Grand Pere, a 2005 Semillon, etc. I have slowly been saving up these old wines in my underground cellar and I will only send wines that I have checked samples of to be fairly certain its aged well.

Our organically grown figs are carefully sorted and graded, cut in half, then slowly dried in a dehydrator at low temperature (less than 45degC) to preserve their full natural colour, aroma, flavour, vitamins and natural enzymes. They are then dipped into Certified Organic Dark Chocolate. Ingredients: Rosnay Figs, cane sugar, cocoa mass, cocoa butter, emulsifier (soy lecithin). May contain traces of soy, gluten, milk and nuts. Box size: 180grams