Roussanne/Marsanne
Price range: $50.00 through $300.00 inc. GST
Honey, honey, honey and then some. Layered alongside are aromas of stone fruits such as peach and apricot, as well as soothing notes of chamomile, haystack, and stewed rhubarb, and a gentle touch of nougat. The deep golden colour hints at richness, yet the palate is moderately creamy rather than buttery. A seemingly adequate level of acidity harnesses the intensity of the fruit and its fair weight, keeping everything in balance. From a slightly warmer year and showing a higher level of voluptuousness compared with previous releases, it remains beautifully poised. A subtle grip and firm backbone suggest cellaring potential, while being thoroughly enjoyable right now.
A blend that blew my mind the first time I tasted it during my winemaking days in California. Perhaps the impact came from the fact that it was none other than Hermitage from the much admired Rhône Valley producer Domaine Jean Louis Chave. Little did I know that less than a year later I would be roaming those mystical cellars and steep slopes, and over the following three and a half years deepening my understanding of how these two varieties complement each other in such a fascinating way.
Fast forward a decade or so, and soon after establishing the Iggy label, the desire to craft my own interpretation of this blend grew exponentially. In the cool 2020/2021 season, everything seemed to be aligning in the Barossa Valley vineyards, and I even managed to secure a small amount of the two scarcely available grapes. Then came a setback. My grandfather, whom I affectionately called Deda, passed away just days before we were due to pick the Roussanne. It felt only fitting to dedicate this wine to him, my first mentor in both the vineyard and the winery. A keen hobby vigneron who loved his white wine, he now continues to “be” with us in this way.
Following a drier and warmer winter and spring, the region saw only a little rain across December and January. Despite above-average daytime temperatures throughout the season, there were only a couple of short heat spikes in mid November and early March, with cooler nights allowing for solid retention of natural acidity in the grapes. Both vineyards, on either side of Greenock village in western Barossa, were spared from the severe hailstorm on 28th November. Marsanne, cultivated on an ideal east facing slope with red and brown loamy clay, was hand harvested on 23rd February, while Roussanne, grown on loamy soil, was handpicked on 8th March. Each variety was therefore whole bunch pressed separately. After a light overnight settling, the juice was racked into separate stainless steel tanks, where spontaneous fermentation occurred at a controlled temperature of around 14°C. As fermentation neared completion, both batches were transferred to seasoned French oak barrels (with once used barrique representing 20%) where they remained on fine lees for 18 months, undergoing full malolactic fermentation naturally and being stirred once a week until completion. Upon racking out of the barrels, the final blend, 2/3 Roussanne and 1/3 Marsanne, rested in stainless steel for several weeks before bottling in January 2026.
997 bottles produced.
Lightly filtered. Minimal sulphur dioxide added.
Alcohol Vol. (%): 13.5%
Closure: Amorim Qork Xpür
