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Pinot Noir Rosé 2016

A refreshing Rosé crafted in the Provence style with vibrant red fruits and crisp acidity. Minimal time on skins gives a pale salmon colour and an elegant finish.

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Wine details

Tasting Notes

In the glass, the wine has a vibrant salmon pink colour.

There are lifted strawberry fruit aromas with hints of musk and floral notes

This is a wine of great delicacy showcasing strawberry-fruit flavours along with attractive subtle mineral and talc characters. The extended lees contact brings a delightful softness to the mid-palate. Overall, the wine is light and fresh with lively acidity and a crisp, dry finish.

The winemakers selected a specialist yeast strain to enhance aromatics and the juice was fermented at an even 12 to 14 degrees C to dryness. A short period of extended lees contact was employed post fermentation to build complexity and flavour intensity. After this, the wine was racked off lees, filtered and bottled.
Vintage conditions

The fruit for this wine was selected from a premier grower partner in the districts of Balhannah, Adelaide Hills. The fruit was harvested in the cool of the night on the 21st of March and quickly transferred to our winery. Once there, the fruit was transferred to our Pera press and cold soaked on skins until desired Rosé colour was achieved. The fruit was then gently whole berry pressed and the juice quickly transferred to stainless steel tanks for fermentation.
Vineyard

Adelaide Hills
Technical details
- Acid: 5.65
- Alc %: 12.9
- PH: 3.25
- Residual Sugar: 2.90
Cellaring Notes

Crafted for immediate enjoyment but will cellar under ideal conditions for 12 to 24 months.

Colour In the glass, the wine has a vibrant salmon pink colour.

NoseThere are lifted strawberry fruit aromas with hints of musk and floral notes

PalateThis is a wine of great delicacy showcasing strawberry-fruit flavours along with attractive subtle mineral and talc characters. The extended lees contact brings a delightful softness to the mid-palate. Overall, the wine is light and fresh with lively acidity and a crisp, dry finish.

Winemaker NotesThe winemakers selected a specialist yeast strain to enhance aromatics and the juice was fermented at an even 12 to 14 degrees C to dryness. A short period of extended lees contact was employed post fermentation to build complexity and flavour intensity. After this, the wine was racked off lees, filtered and bottled.

The fruit for this wine was selected from a premier grower partner in the districts of Balhannah, Adelaide Hills. The fruit was harvested in the cool of the night on the 21st of March and quickly transferred to our winery. Once there, the fruit was transferred to our Pera press and cold soaked on skins until desired Rosé colour was achieved. The fruit was then gently whole berry pressed and the juice quickly transferred to stainless steel tanks for fermentation.

Adelaide Hills

Acid: 5.65

Alc %: 12.9

PH: 3.25

Residual Sugar: 2.90

Crafted for immediate enjoyment but will cellar under ideal conditions for 12 to 24 months.

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