Iggy Deda Barossa Valley Roussanne Marsanne 2023

From Winemaker - Little did I know back in 2010, when tasting the white Hermitage of Domaine Jean-Louis Chave for the first time, that I would end up working there just a few months later. Traditionally a blend of varying proportions of Roussanne and Marsanne, the wine from those steep slopes may well be my favourite in the world. Much to my surprise, a vintage winemaker position led to an almost four-year stint working alongside Jean-Louis in both the winery and the vineyards of Hermitage and Saint Joseph.

Though I have been fortunate to learn from many extremely talented and successful people across the wine industry worldwide, it was this treasured experience that most significantly shaped my approach to winemaking and grape growing.

In the third year of my brand's existence, I finally sourced the right components- albeit scarcely available — to create my own version of the Roussanne-Marsanne blend. I was very excited, however, it came with a touch of sorrow. My grandfather (Deda) passed away a week before we began picking the Roussanne. It felt only right to dedicate this cuvée to my first mentor, who introduced me to viticulture and winemaking in his modest vineyard and winery back in Slovenia. From those early lessons to working alongside masters in the field, and now crafting my own wines, it's a journey that feels like it's come full circle.

The 2023 vintage marked the third consecutive mild growing season for the Barossa Valley. A cooler-than-average spring delayed vine development, and while summer temperatures remained mild, autumn temperatures eventually aligned with historical averages, providing ideal conditions for ripening. Consequently, harvest was delayed by approximately 2 to 3 weeks.

Roussanne, grown on loamy soil, was hand-picked on March 21st, and the Marsanne, cultivated on an ideal east-facing slope with red and brown loamy clay, was harvested on April 3rd, hence each variety was whole-bunch pressed separately. After a light overnight settling, the juice was racked into separate stainless-steel tank, where spontaneous fermentation occurred at a controlled temperature of around 14°C to preserve delicate aromatics. As fermentation neared completion, the Roussanne was transferred to a seasoned French oak puncheon (450 litres), and the Marsanne to a 2-year-old French oak barrique. Both remained on fine lees for two years, undergoing full malolactic fermentation naturally, which contributed to the development of complexity and texture. Upon racking out of the barrels, the final blend—comprising 2/3 Roussanne and 1/3 Marsanne, consistent with the 2021 blend — was allowed to rest in stainless steel for several weeks before bottling.

Lightly filtered. Minimal sulphur dioxide added.
861 bottles produced, 12 magnums.