Bulk Discounts of 5% & 8% Off for orders above 6 & 12 bottles respectively!


David Franz Red Rosé One Hundred And Eight Varieties 2022

Too insane to be true... But here it is!
  • $61.00

Learn More


BODY: Medium
Medium +
Medium -

Origin: South Australia (Barossa, Claire & Eden Valley, McLaren Vale & More), Australia

Grape Varietals:




Pair with strawberry tarts, lobster linguine, salmon, smoked Gouda mushroom quesadillas, or white-rinded cheese (Camembert, Brie).

pandan tart, Mince meat noodles, har cheong gai


David Franz Red Rosé One Hundred And Eight Varieties

David Franz Red Rosé One Hundred And Eight Varieties is too insane to be true... But here it is! A vibrant wine made from an epic 108 varieties.

Pale seductive pink colour. A fragrant bouquet of ripe raspberries, toffee apples, rose petals and Turkish Delight. The medium bodied palate has a tight acidity and is slightly dry. Generous raspberry and red currant crush flavour with a smear of lime and butterscotch sorbet. Slightly sweet but crisp finish.

The cornucopia of varieties creates a layered and textural rosé that is a Tour de France of aromatics and textured nuances. Bursting with drinkability and flavour!

One hundred and eight varieties from the Western Barossa, South Australia. 53% from David Franz Stonewell Hill and Stelzer Road blocks, 36% from Kevin Bartch’s Nursery block on Langmeil Road (Tanunda), and 11% from James Lindner’s Seppelstfield Road block.

Just over two tonnes of fruit from the old patch of 1923 planted mixed varietals in the David Franz Stonewell Hill block. Half a tonne of old school Crouchen and 100 or so kilos of white Frontignac. Next, 800 kilos of Barossa Riesling grown in the David Franz Stelzer Road block and a juicy tonne of Black Muscat from Jimmy Lindner. The entire harvest (six and a half varicoloured tonnes) was delivered in five separate picks from Kevin Bartsch’s enviable library of 105 mixed wine and table grape varieties grown on Barossa Nurseries, Langmeil Road block.'


Each batch of grapes goes through destemming to open fermenters. Chilling on skins to 5°C for up to 5 days. After basket pressing, free run juice and pressings were combined and filled to barrel for a cold ferment on full lees over 5–6 weeks. After adding sulphites, the barrels spent 12 months on lees before racking and bottling.