April 2025; The release of the Third Non Vintage Red Ros in the form of the 2023 cuvee, brings the Red Ros to new vinous heights. Not only are the grape based components of this vibrant wine counted to an epic One Hundred and Eight but now they also encompass a jaw opening seven different vintages! Best of all… it tastes AWESOME!!

Six Bottle Case $180 | Dozen Price $342

Download Tasting Note

Production (2023):

50% Ex Barrel Cuvee consisting of 2022, 2021, 2020, 2019, 2018 2017 Vintage Productions, held back and blended together and Barrel co-fermented with 50% 2023 Production.
Bottled in February 2024 after the Cuvee spent 10 months ‘Coming Together’ in Barrel.

Colour:

Perfectly Raspberry with seductive salmon notes about the meniscus

Nose:

Delicious ripe raspberries and toffee apples soar gracefully over a potpourri of fragrant rose petal , Turkish delight with a cheeky hint of yeasty autolysis and harmonious oak peeking out underneath

Palate:

Emulating a perfect raspberry and red current crush with lovely tight acidity leading through a generous fruit driven body finishing with a long lingering smear of lime and butterscotch sorbet. The rich floral characters of the Aromatic Varieties give an implied middle palate sweetness that is fully cleansed by the slightly sweet but crisp finish. Best when lightly chilled.

Philosophy:

I present for your nose enticing, palate exciting consideration; the Third Non Vintage iteration of the david Franz Red Ros – Cuve 2023! A Wall of Sound, Symphonic coming together of one hundred and eight vinous components, seven different years all co-fermented into a wine of mind-bending awesomeness. Why?!? A combination of Future Proofing the Red Ros legacy against climate change along with the ongoing quest to build ever more complexity into this iconic wine, is why! Weve intertwined our held back 2022 cuve with the amazing Melange of the 2023 Vintage Fruit. The process, whilst a little complex has simplicity at its heart; Pump the barrels of the 2022 held back blend over the freshly hand-picked and destemmed Fruit, then let sit for a few weeks really cold to build volume. Press then ferment! The result: simply delicious.
But let me back it up a little for those who are just discovering the Red Ros one hundred and eight varieties. Yep, you read right – more than one hundred different varieties have been co-fermented to create this suicide vest of flavour. But Dave, I hear you say, that seems not only unlikely, but perhaps untrue! Well, dear sceptical drinker, what you hold in your hand is proof irrefutable that au contraire, it is not only possible but absolutely magnificent as well! The cornerstone of this unlikely blend is Kevin Bartschs Langmeil Road Nursery Block. The Genetic library from which even today you can source esoteric and unknown table grape cuttings. Our Stonewell Hill block supplies a much more modest array from the old patch of 1923 planted mixed varietals plus a bit of old school Crouchen. Seppeltsfields finest Black Muscat is wrangled from Jimmy Lindners Radford Road Block. The final component from our Stelzer Road block is a SaltnPepper grind of Barossa Floor Riesling. The Non Vintage Red Ros 2023 Cuve embraces my artisanal soul and experimental curiosity together in the one bottle. This veritable cornucopia of varieties & years creates a layered and textural ros that is a tour de force of aromatics and textured nuance bursting with drinkability and flavour! Cheers and Enjoy!

Wines