Description
Made predominantly from Pinot Noir which was specifically grown for Rose, with a splash of Pinot Gris for additional aromatics. This pale and dry style is perfect for summer or something chilled before you tuck into some red wine.
Huon Hooke, Sydney Morning Herald gives it 94 Points and says....
This is one very moreish drop and the label is gorgeous, doing the wine full justice. Pale salmon-pink hue; a complex barrel-influenced bouquet that's not about shrill primary fruit. Dry and soft in the mouth with real gulpability. Texturally superb and long: a serious rose. Food Home-made trout gravlax.
James Halliday gives it 92 Points and says....
Do not for one moment expect to find other Australian roses like this, and do not dream of buying it if you like fruity, slightly sweet, roses. A blend of estate-grown pinot noir and a touch of pinot gris, the pressings are all included, 70% is cask fermented with wild yeast and it undergoes full malolactic fermentation. The colour is as much brown as pink, and the texture is quite granular; here the impression of dryness is accurate, its 2.1 grammes per litre of residual sugar well below sensory detection. Each of these three wines assume a food background.
Huon Hooke, Sydney Morning Herald gives it 94 Points and says....
This is one very moreish drop and the label is gorgeous, doing the wine full justice. Pale salmon-pink hue; a complex barrel-influenced bouquet that's not about shrill primary fruit. Dry and soft in the mouth with real gulpability. Texturally superb and long: a serious rose. Food Home-made trout gravlax.
James Halliday gives it 92 Points and says....
Do not for one moment expect to find other Australian roses like this, and do not dream of buying it if you like fruity, slightly sweet, roses. A blend of estate-grown pinot noir and a touch of pinot gris, the pressings are all included, 70% is cask fermented with wild yeast and it undergoes full malolactic fermentation. The colour is as much brown as pink, and the texture is quite granular; here the impression of dryness is accurate, its 2.1 grammes per litre of residual sugar well below sensory detection. Each of these three wines assume a food background.