2025 McHenry Hohnen Chloé Rosé Magnum

This rosé belies a powerfully flavoured, persistent and layered drink - a true
expression of the Provencal style. Floral notes of rose petal and wet stone leap
from the glass together with nectarine and sour cherry undertones. The palate
is creamy and textured, with juicy nectarine flavours and aromatic orange zest.

Beautifully refreshing and very satisfying, this dry rosé shows definition and
drive on the palate with an intriguing frame of tannins and a distinctive saline
aftertaste.

Vineyard: Hazel’s Vineyard reflects our commitment to regenerative farming and the pursuit of quality through responsible agriculture. Located in Forest Grove, this southern Margaret River site is defined by free draining ironstone gravel soils, a cooling maritime influence, and a north-facing aspect ensuring optimal exposure to the sunlight. Sustainable farming practices have brought enhanced vitality into these soils, enabling us to produce wines with exceptional texture, vibrancy, and site expression.

The 2025 vintage was about balance and consistency. Summer was warm and dry but breezy and without extremes, providing good conditions for even vine growth and flavour development. Disease pressure was low, contributing to excellent fruit conditions at harvest. Harvest conditions for our whites were ideal, and all whites are characterised by expressive fruit, texture, and balanced acidity. Leading into red harvest conditions remained ideal, with consistently warm and dry days and cool nights. The mediterranean reds and Bordeaux varieties were picked in pristine conditions and display a “classic” character, with floral aromatics, tannin ripeness, and concentration.

73% Mourvedre and 27% Grenache from our certified biodynamic Hazel’s Vineyard were picked in the early, cooler hours of the morning. The fruit was then refrigerated overnight and gently pressed to a stainless-steel tank. Only the first and best fraction of the juice was selected, ensuring a light colour and only the most delicate flavours were extracted from the berries. A cool and slow fermentation was encouraged and after fermentation the wine spent 6 months on fine lees to build texture and aromatic complexity. Bottled in Spring