SubRosa wine new releases – 2021

They’re here! Our SubRosa new release wines for 2021.

2020 SubRosa Grampians Viognier

The eagerly awaited 2020 SubRosa Grampians Viognier has finally arrived! We’re thankful to those who have patiently waited for our 2020 vintage release.

We produce Viognier when the grapes are the highest quality, which is why we did not produce a vintage in 2019. We are very proud of our 2020 Grampians Viognier.

This wine is a cracker. Beautiful aromas of stone fruit with great texture and complexity. We like to serve this wine at room temperature, much like you would a good soft cheese. In our house, Viognier is the go-to wine for a Sunday roast chicken, or, thanks to the versatility of the wine, is a great pairing for heartier dishes like pork, veal and even lamb!

Drinking beautifully now – or if you can, hold on to a couple of bottles/cases and see how it evolves over time (from five to seven years), This special, Grampians Viognier is a lovely wine to watch evolve.

RRP: $30

100 cases produced.

Naturally fermented and matured for nine months in French oak. Vegan-friendly.

Limited availability – two bottles / order.

BUY HERE

2018 SubRosa Pyrenees Nebbiolo

Jenni Port of Halliday Wine Companion describes our 2018 SubRosa Pyrenees Nebbiolo as a “pretty complex picture”. And recommends you “give it time in the cellar”. We agree, but it’s also drinking really well right now. We enjoy our 2018 Pyrenees Nebbiolo with pizza or pasta and as the weather gets warmer with friends as we BBQ.

RRP: $45

190 cases produced.

Matured for 16 months in French oak.  No fining or filtration. Vegan-friendly.

Huon Hooke describes our 2018 Nebbiolo as:

Like a pinot with tannin.

BUY HERE

2018 SubRosa Grampians Shiraz 

Ah Grampians Shiraz. It’s why we are here. This vintage of our Grampians Shiraz is best summed up by Huon Hooke who awarded it 96 points.

Deep, rich, bright colour, with a smoky-char and earthy-ironstone shiraz nose, surprisingly complex for its years and savoury, the palate likewise supple, mellow, savoury and multi-layered. Toasty, pepper-spicy, the palate elegantly crafted and refined, with a core of fruit sweetness and finishing with lovely balance and completeness. Harmony and charm. A really superb shiraz, and great value.

RRP: $30

100 cases produced.

Naturally fermented and matured for 16 months in French oak.

Drink by 2028. No fining. Vegan-friendly.

BUY HERE

Coming soon: 2021 SubRosa Pyrenees Nebbiolo Rosé

What are vegan-friendly wines?

SubRosa produces vegan-friendly wine – but what does that mean?

Vegan or vegan-friendly wine is made without animal products.

You may wonder how or why animal products are used in the fermentation of grapes?

Winemakers can use a processing aid like bentonite (clay), egg whites, casein (a protein found in milk) or isinglass (a fish derived product), to remove tiny particles of sediment in a wine that cannot be removed by filtration. This process will give the wine a distinct clarity and is called fining.

Adam Louder, SubRosa winemaker, starts the winemaking process with some of the best quality grapes in the region. He nurses the grapes through fermentation with aim of producing the highest quality wines from the Grampians and Pyrenees.

Adam will only fine a wine if it will improve and enhance its quality. He uses bentonite (clay) to fine SubRosa’s Viognier and Rosé, if he didn’t the wine could lose its clarity, or look hazy in your glass!

Raise a glass of vegan-friendly SubRosa wine today – happy world vegan day!

SubRosa named in Top Wineries of Australia list for third year

SubRosa has been named as one of the Top Wineries of Australia in 2021 and awarded a Certificate of Excellence according to Huon Hooke and his team at the Real Review.

According to The Real Review, who review 10,000 wines each year, the Certificate of Excellence is awarded to a select group of wineries that consistently produce excellent wine. The Top Wineries list is a national benchmark.

Certificate recipients are determined by a proprietary algorithm, which takes into account the rating and recency of reviews by The Real Review team over the assessment period.

Recent reviews include SubRosa 2018 Grampians Shiraz (96 points) and SubRosa 2018 Pyrenees Nebbiolo (93 points).

SubRosa has been recognised in this list of impressive wineries since 2019.

Easter food and wine pairings

Easter is a busy time of year in the winery, but for most Australians, it means an extra long weekend and a road trip to visit friends and family. 

We’re lucky to be hosting dear friends this Easter, hopefully Adam will be able to duck out of the winery for at least one meal!

What wine do you pair with your Easter feast? We’ve put together a few suggestions. 

Good Friday: Fish 

Fish is traditionally served on Good Friday. We love grilled fish (with a little seasoning – see below), especially Snapper or Barramundi. We often serve it with homemade fries, tartare sauce and some home grown lemon. 

While Chardonnay is frequently recommended as a pairing suggestion with fish, we enjoy our Grampians Viognier (textural with crispness, richness and body) or Nebbiolo Rosé (bright, savoury and textual).

Easter Sunday: Lamb 

We’re lucky, the Grampians is also lamb country! On Easter Sunday, we’ll be serving slow cooked local lamb shoulder with roast veggies, potato gratin (the richer the better!) and tomato and onion bake

Rich, structured wines work well with lamb as the tannin helps balance the fattiness of the meat. Our SubRosa Nebbiolo, Grampians Shiraz or Grampians Cabernet would pair beautifully. 

Enjoy making memories with those you love this Easter. 

Buy our Easter Feast SubRosa wine six-pack

  • 2020 SubRosa Nebbiolo Rosé
  • 2018 SubRosa Grampians Viognier 
  • 2017 SubRosa Nebbiolo 
  • 2017 SubRosa Grampians Shiraz x 2
  • 2017 SubRosa Monseigneur Grampians Cabernet Sauvignon 

$210 + free shipping 

Limited availability. Available for purchase until 10am, 29 March, or until sold out. All orders shipped 29 March. 

Our favourite seasoned flour mix: 

  • 1 tbsp. oregano (can also add tarragon, marjoram and/or sage)
  • 1 tsp. ground chilli (adjust to taste)
  • 1 tbsp. black peppercorns
  • 1 tbsp. paprika
  • 1 tbsp. onion flakes
  • 1 tbsp. rock salt
  • 3 tbsp. of dried garlic
  • 450 g plain flour 

Blitz the herbs and then mix with the flour. 

This seasoning can be used on fish or chicken, grilled or baked and can be kept in the pantry in an air tight container for months. 

📸 Slow cooked lamb shoulder by Recipetineats.com