2020 Anna Clara Shiraz Rosé
Released January 1st, our 2020 Anna Clara Shiraz Rosé is available now in our cellar door and online.
2020 is a year we will all remember for its myriad challenges, and the 2020 wine vintage season was no exception. Smoke from bushfires in the Adelaide Hills hung over the Barossa Valley for weeks, creating mounting stress over smoke taint on vineyards. While our hearts broke for Hills producers who lost vineyards, wine and buildings to the fire, we were mercifully unaffected by smoke taint.
Yields were 50% below the 10-year average due to low rainfall in the winter and spring and a very hot, dry December and January. In fact, the 2019 calendar year was the driest on record for the Nuriootpa weather station. As is so often the case, Barossa red wine grapes thrive on such adversity. While yields were exceptionally low overall quality was exceptionally high, most notably in Shiraz, Grenache and Cabernet. This was, of course, welcome news to us at Moorooroo Park Vineyards as the season progressed. Our very small quantities of 2020 reds won’t be available until late 2024 at the earliest so production of a small run of 2020 Shiraz Rosé is an exciting early indicator of the quality of our classic reds of the future. If the 2020 Anna Clara Shiraz Rosé is indeed a portent of what is to come, we are very, very excited.
Harvested in late March and kept completely free from oak influence to preserve a crisp, youthful character. This rose petal coloured beauty will be the perfect summer companion. While paler in colour than the 2019 vintage, 2020 is made to a red wine drinkers palate and packs a punch of flavour. Anna Clara Shiraz Rosé boasts boldness and purity of flavour, vivid liveliness and a clean, dry finish. 2020 Anna Clara tastes of prune and lemon zest and is balanced by bright acidity. Notes of lemon, rosewater and eucalyptus grace the bouquet while the finish is clean and crisp with a whack of fresh cherries. We’re loving this wine with a variety of light summer favourites like tacos, pizza, salads, prawns and salmon. It pairs equally as comfortably with Asian food as Mediterranean fare and will be a welcome addition to your summer afternoons, evenings and even a cheeky breakfast or two.
2020 Anna Clara Shiraz Rosé
available now in cellar door and online
Jodie’s Australian Summer Panzanella
- 600 grams ripe mixed tomatoes, roughly chopped
- 4 ripe yellow peaches, sliced
- 1 handful baby capers, rinsed and drained
- 1 small red onion, peeled and very finely sliced
- 300 grams stale ciabatta loaf, torn into small pieces
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 200 grams fresh buffalo mozzarella
- a bunch of fresh basil
1. Place tomatoes and peaches in a large mixing bowl with capers, onion, ciabatta and half the bunch of fresh basil, roughly torn, and toss to combine.
2. Make a dressing by mixing together oil, vinegar, salt and pepper in a large jar until well combined.
3. Toss the dressing through the salad, then serve on a large plate, strewn with the remaining roughly torn fresh basil and mozzarella.