This Rose carries bright aromatics of lychee and yellow peaches, a hint of rose petals. Pale salmon in colour and a little bit cloudy, this adds richness to the wine. On the palate the Rose carries through being a little more restrained with some lovely texture and phenolics. Great length of flavour and intensity.
Grenache (35%), Carignan (20%), Viognier (10%), Mourvedre (9%), Syrah (9%), Malbec (7%), Sauvignon Blanc (5%), Pinot Gris (5%)
All sourced from a mixture of the heavier cropping blocks I pick for the other wines I produce all across the Barossa, the fruit is picked early for the Rose separately for freshness. Most of the varieties are fermented separately and pressed straight away to a mixture of stainless steel and larger format oak. The exception is the “Farmer exploration block” of Sauvignon Blanc, Gewurztraminer, Viognier, Pinot Gris which are fermented together on skins for 20 days then pressed into old French puncheons and a 100 yr old oak Foudre (1600L).
Elevage is until early August in which it is racked off lees which can sometimes create a slightly cloudy wine. A small amount of sulfur was added before bottling.
Style: Medium bodied, dry rose wine.
Vineyard: Barossa Valley, SA.
Best with: Prawn roll, iceberg lettuce, Brioche roll.
Drink: Now or to keep for 6 to 7 years, would be a good one to watch over a little bit of time.
Some others you might enjoy...
For news and offers