Pale pink salmon in colour, aromas of homegrown strawberries, sherbet and savoury herbal notes. A clean refreshing palate gives way to a tangy uplifting finish.
ENJOY IT WITH
Thai beef salad, Nicoise salad or by itself.
Not really, people like their Rosé fresh. It actually keeps very well for about 5 years, with the fruit diminishing after 2 or 3, replaced with a more dominating dry, herbal character and slightly sherry like finish.
We’ve been making Rosé from our Cabernet fruit for many years now and like the dry, herbal characters that result. This wine is consistently popular at cellar door, and is perfect for warm weather lunches. Strawberry aromas are typical, and just a hint of savoury fine, dry tannins adds to its interest and food friendly character.
Estate Grown. High and dry, clay loam over shale, sometimes exposed. A lean, warm block that gives it the heat it needs across the growing season to fully ripen and rid itself of any overly-green characters. Doesn’t like any weed competition, so we need to work hard to keep it happy without the use of heavy herbicides. A lean vine with small bunches, small berries and a tough, thick skin. Rosé fruit usually, but not always, picked at the same time as the main Cabernet crop.
Crushed and left on skins for 1-2 hours before a light pressing. Wild yeast and a cool ferment. Tends to go through malolactic fermentation naturally, at this time too. Sterile filtered, minimal sulphur dioxide.
2017 Vintage – Bronze, 2017 Australian Cool Climate Wine Show
2016 Vintage – Bronze, 2016 NSW Small Winemakers Wine Show