Awards and Accolades

91 Points - James Halliday, Australian Wine Companion
"Minimal skin contact before pressed to stainless steel for a cool 20-day ferment, bottled within 3 months. Vivid puce hue; a perfumed red flower bouquet, and a high-toned, albeit fresh, bordering delicate, palate; clever use of residual sugar balanced by acidity. Seductive."

91 Points - Wine Business Magazine

From the producer
Our aim with this rosé is to produce a Provencal style wine, light in colour, dry and savoury with crisp acidity. The fruit is hand-picked, and then gently whole bunch pressed and left to drain in the press for 24 hours. We are careful not to gain too much colour extraction as we want to keep it as pale as possible. The juice is settled, racked and then fermented using a more neutral yeast strain. It is then lightly fined, filtered and put into bottle as soon as possible to maintain the crisp delicate aromatics and savoury tannin structure. The result being a pretty rosé which is delicious and food friendly.

From the McLaren Vale region of South Australia, about 40 minutes south of Adelaide. the fruit is taken from an array of vineyards, some of which are over 80 years old. The fruit for this wine comes from the old vineyard region of McLaren Vale. The fruit from this area has more sumptuous red cherry, strawberry characters on the nose, and more savoury tannins, which is exactly what you should be expecting for in a rosé. These warm days in union with the cooling maritime evening changes are perfect for ripening the grapes whilst maintaining a crisp, clean acid structure.