2024 McHenry Hohnen Chloé Rosé

Floral notes of star jasmine and wet stone leap from the glass, layered with wild strawberry and subtle undertones of fresh pastry—delicate yet expressive.

The palate is creamy and textured, showing juicy nectarine and aromatic orange zest. Dry, refreshing, and persistent, with fine tannins and a distinctive saline finish that brings definition, drive, and savoury complexity.

Vineyard: Fruit sourced from Hazel's Vineyard. As McHenry Hohnen's southernmost and certified biodynamic vineyard, Hazel’s Vineyard is located near Witchcliffe in the headwaters of Chapman Brook. The site features free-draining ironstone gravel loam soils over a strong clay base, providing excellent drainage and promoting healthy vine growth. The vineyard's northerly aspect and exposure to cooling Southern Ocean influences contribute to the cultivation of a diverse range of varieties, including Chardonnay, Cabernet Sauvignon, Zinfandel, Merlot, Grenache, Petit Verdot, and Mataro.

Vintage 2024 marked the earliest harvest on record at McHenry Hohnen. A wet winter followed by a warm, dry spring encouraged healthy vine growth and early fruit set. Summer brought consistently dry conditions and high diurnal temperatures, with veraison occurring 2–3 weeks ahead of average.
An exceptional Marri blossom season meant no bird pressure, and with no disease risk, fruit quality was pristine. The white harvest was fast-paced and compressed, resulting in wines with expressive fruit, texture, and freshness—Chardonnay and Marsanne Roussanne stood out.
Red varieties ripened swiftly, with the final pick on 18 March—nearly a month earlier than 2023. Yields were lower, but quality was high, delivering reds with structure, concentration, and vibrancy.

100% Mourvèdre. Certified biodynamic fruit from our Hazel’s Vineyard was hand-picked in the cool early hours of the morning, then refrigerated overnight to preserve freshness. The fruit was gently pressed to stainless steel, with only the finest free-run juice selected—capturing pale colour and delicate aromatics. A cool, slow fermentation followed, and the wine remained on fine lees for six months to build texture and complexity.