From the Old World of Bordeaux to the New World of Napa,
Winemaker,
Adam Louder
loves to explore the art and intricacies of all things wine.
In 2013, Adam returned home to the Grampians wine region to make wine with the cool climate grapes he prefers,
Shiraz.
SubRosa wines are crafted with passion, inspired and influenced by the rugged Grampians and Pyrenees ranges of Victoria. Carefully nurtured, SubRosa wines are created to share with friends and food.
SubRosa is latin for under the rose. In ancient times, a rose was hung over the table as a mark of secrecy.
What was said or happened around the table, stayed at the table.
The SubRosa sketch was conceptualised by Adam’s imagination and drawn by friend and artist Janette Lucas
Adam Louder
grew up in the Grampians surrounded by stunning sunsets, abundant native fauna and vines. It was a part-time job while still at school at the local award-winning winery, Bests of Great Western, that ignited a love affair with creating fine wine.
Scents of almond blossom, peaches and spice. On the palate, lemon curd, stone fruit and hints of toast are supported by ginger and citrus peel. Extended lees contact provides texture and complexity.
Wild fermentation. Six months in French oak. Minimal sulphur. No filtration. Only 68 dozen crafted.
“A beautiful, well structured Viognier,” Gourmet Traveller Wine Magazine, October/November 2017.
“Rich scents of ash, dark cherry, game meat, leather straps, anise. Evocative, dense fog of savouriness and fruit. Medium weight, light concentration, savoury flavours, more of the game meat, medicinal cherry fruitiness, fine ropes of suede tannin, finishes with a burst of fresh-feeling acidity and some nice bitterness. Glorious drinking,” Mike Bennie, Winefront.
Crafted with 100% Pyrenees Nebbiolo from Malakoff Estate. 28 days on skins. 12 months in used French barriques. No fining or filtration. 18 months in bottle pre-release.
Crafted with 100% peppery Shiraz from Mt.Cole in the Grampians. 12 months in used French Oak. Only 74 dozen crafted. No fining or filtration.
Crafted with 100% Shiraz from Malakoff Estate in the Pyrenees. 20% whole bunch ferment. 12 months in used French Oak. Only 68 dozen crafted. No fining or filtration.
Made with 70% peppery Shiraz from Mt. Cole and 30% perfumed Shiraz from the Malakoff Estate vineyard in the Pyrenees.
No fining or filtration.
SOLD OUT
French-style Shiraz/Viognier Rosé with bright red fruits and hints of spice. No fining, no filtration. Only 20 dozen crafted.
Out of stock
SOLD OUT
The first SubRosa Viognier was crafted from five rows of Viognier selected by Adam and picked by locals in the Pyrenees ranges, Victoria. With scents of ripe stone fruits and a hint of spice to finish, the SubRosa Viognier is best served with seafood, sunshine and good company. 60 dozen only.
Out of stock
SOLD OUT
Made with grapes planted by the legendary Trevor Mast, this 100% Grampians Chardonnay was hand picked by locals, whole bunch basket pressed and guided through wild fermentation to craft a mere 60 dozen.
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SOLD OUT
Crafted with 100% Grampians Nebbiolo from the Mt. Cole vineyard. Hand picked by locals, crushed and ignored for three weeks and matured for 18months with old oak. Black cherries and asphalt.
Out of stock
Love our wine? Join the SubRosa wine club and enjoy seasonal deliveries hand-picked by Adam and Nancy.
Benefits include: up to 20% discount on retail prices, free shipping, tasting notes and wine paring suggestions along with access to special releases only available to members.
