2020 DJL Shiraz Graciano Rosé


239 in stock


A pretty, vibrant Rosé with delicate cranberry and watermelon notes combined with zesty pink grapefruit. This is a lively, fruit driven wine with a minerality that culminates in a crisp, dry finish. Best enjoyed now in its bright youth with sunshine, fresh air and friends.

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Graciano (50%) Shiraz (50%)
Margaret River
Average Winter rainfall followed by a warm/dry Spring set up an early start to the growing season. Fruit set was variable, resulting in lower yields across most varieties. The warm Summer daytime temperatures combined with low yields saw harvest begin very early, at the end of January (one of our earliest ever) and all whites were harvested before the end of February. An incredible display of Marri blossom meant bird pressure was practically non-existent in the first half of vintage, and a short rain event after the white harvest offered some respite setting up the reds perfectly. Warm conditions continued throughout March, with all of the reds being harvested by the first week of April, our earliest ever harvest completion. In summary, 2020 will be remembered as an excellent vintage in Margaret River. All of the fruit for this wine is estate grown in the Wallcliffe subregion of Margaret River. The Shiraz is sourced from our Boodjidup vineyard, while the Graciano component is from our Stevens Road vineyard.

Tasting Notes

A very pale pink with salmon hues
The bouquet of this pretty, vibrant wine offers an array of spicy wild plums and cherry blossom with a savoury, spicy thread of sandalwood and hints of fennel seed.
The palate is medium bodies with delicate cranberry and watermelon notes combined with zesty pink grapefruit flavours. It is a lively, fruit driven wine with minerally/quartzy tones which culminate in a crisp, dry savoury finish.
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Both the Shiraz and Graciano were harvested cold and gently pressed immediately to minimise colour extraction. The juice of both batches was then cold settled with enzymes overnight before being blended before fermentation. The wine enjoyed a long, cool ferment in tank using an aromatic yeast strain. After fermenting to dryness, the wine was lees stirred for a brief period before stabilisation and bottling.

Professional Reviews

Gold Medal