On one special day each year, the Rockford rescue their friends from their toil in the restaurant and retail trade of Adelaide. Rockford, the legends they are, prise them from thick white linen and smoky kitchens, arm them with "der schnipses" and send them out into the sunshine to pick the Cabernet Sauvignon from the one and a half acre of Home Block.
By the time the grapes get to the vintage shed they have been washed by the tears and blood of some very highly skilled chefs and waiters. Of course, it's not all 'hard work'. As a reward their efforts, Rockford sit the crew down to a big Barossa lunch and a few bottles of Rockford's best, then gather to watch the harvest go through the Bagshaw crusher - yes, the same one they use for the fabled Rockford Basket Press Shiraz.
After open vat fermentation and being basket pressed, the wine is aged in seasoned French oak hogsheads and large vats for three years. This allows the tannins to soften, colours and flavours to consolidate and achieves a deeply varietal wine that is soft and generous. With a track record of ageing comfortably for 8-10+ years from release, this is a terrific wine for the cellar or share at a big table.
On one special day each year, the Rockford rescue their friends from their toil in the restaurant and retail trade of Adelaide. Rockford, the legends they are, prise them from thick white linen and smoky kitchens, arm them with "der schnipses" and send them out into the sunshine to pick the Cabernet Sauvignon from the one and a half acre of Home Block.
By the time the grapes get to the vintage shed they have been washed by the tears and blood of some very highly skilled chefs and waiters. Of course, it's not all 'hard work'. As a reward their efforts, Rockford sit the crew down to a big Barossa lunch and a few bottles of Rockford's best, then gather to watch the harvest go through the Bagshaw crusher - yes, the same one they use for the fabled Rockford Basket Press Shiraz.
After open vat fermentation and being basket pressed, the wine is aged in seasoned French oak hogsheads and large vats for three years. This allows the tannins to soften, colours and flavours to consolidate and achieves a deeply varietal wine that is soft and generous. With a track record of ageing comfortably for 8-10+ years from release, this is a terrific wine for the cellar or share at a big table.
