La Linea hatched in Peter Leske’s head in late 2006, soon after leaving Nepenthe. He had been Winemaker at the super-premium Adelaide Hills company since its foundation just over a decade earlier. Contemplating his next step, he found the aroma and taste of a dry, fine rosé made from Tempranillo grapes turning over and over in his mind. Imagining aromas and flavours that don’t exist can be frustrating – but it’s the winemaking equivalent of a melody forming in a songwriter’s brain; a melody which won’t go away until it’s played.
- Having picked each block at optimum ripeness (which in a cooler, later season meant approximately half a baumé later than in ’16), we used the proven techniques that have made La Linea rosé a benchmark style: some time on skins after ... Learn More