Taylor Made

Pinot Noir Rosé 2017

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.

TEST Download full winemaker notes

Wine details

Tasting Notes

At release the wine has a very pale salmon pink colour.

There are restrained and subtle strawberry notes with hidden layers of complexity including hints of flint and floral notes.

This wine displays attractive savoury notes with subtle fruit, mineral and talc characters. The extremely gentle fruit handling along with the naturally occurring enzyme clarification process has resulted in an enticing wine that is both delicate in nature but also surprising in its generous layers of mouth-watering flavour. A tightly structured acid line provides structure and the finish is crisp and dry.

A process known as stabilage was utilised where the juice was allowed to clarify and settle on its own. The clear juice was then racked to a non-refrigerated tank and allowed to naturally warm back to 15 degrees C when it was then inoculated for fermentation. Primary fermentation was carried out at a cool 12 to 14 degrees C. Following fermentation, the wine was racked off lees, filtered and bottled.
Vinification

The fruit for this wine was selected from a premier grower partner in the Adelaide Hills. The fruit was harvested in the cool of the night in April 2017 – using specialty grape bins designed to keep any liberated juice separate to minimise colour pick-up in the field - and then was quickly transferred to our winery. Once there, only the drained juice was transferred straight to refrigerated stainless steel tanks where it was chilled. A process known as stabilage was utilised where the juice was allowed to clarify and settle on its own. The clear juice was then racked to a non-refrigerated tank and allowed to naturally warm back to 15 degrees C when it was then inoculated for fermentation. Primary fermentation was carried out at a cool 12 to 14 degrees C. Following fermentation, 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 Adelaide Hills. The fruit was harvested in the cool of the night in April 2017 – using specialty grape bins designed to keep any liberated juice separate to minimise colour pick-up in the field - and then was quickly transferred to our winery. Once there, only the drained juice was transferred straight to refrigerated stainless steel tanks where it was chilled.
Vineyard

Adelaide Hills
Technical details
- Acid: 6.35
- Alc %: 13.3
- PH: 3.28
- Residual Sugar: 1.0
Cellaring Notes

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

Colour At release the wine has a very pale salmon pink colour.

NoseThere are restrained and subtle strawberry notes with hidden layers of complexity including hints of flint and floral notes.

PalateThis wine displays attractive savoury notes with subtle fruit, mineral and talc characters. The extremely gentle fruit handling along with the naturally occurring enzyme clarification process has resulted in an enticing wine that is both delicate in nature but also surprising in its generous layers of mouth-watering flavour. A tightly structured acid line provides structure and the finish is crisp and dry.

Winemaker NotesA process known as stabilage was utilised where the juice was allowed to clarify and settle on its own. The clear juice was then racked to a non-refrigerated tank and allowed to naturally warm back to 15 degrees C when it was then inoculated for fermentation. Primary fermentation was carried out at a cool 12 to 14 degrees C. Following fermentation, the wine was racked off lees, filtered and bottled.

The fruit for this wine was selected from a premier grower partner in the Adelaide Hills. The fruit was harvested in the cool of the night in April 2017 – using specialty grape bins designed to keep any liberated juice separate to minimise colour pick-up in the field - and then was quickly transferred to our winery. Once there, only the drained juice was transferred straight to refrigerated stainless steel tanks where it was chilled. A process known as stabilage was utilised where the juice was allowed to clarify and settle on its own. The clear juice was then racked to a non-refrigerated tank and allowed to naturally warm back to 15 degrees C when it was then inoculated for fermentation. Primary fermentation was carried out at a cool 12 to 14 degrees C. Following fermentation, the wine was racked off lees, filtered and bottled.

Adelaide Hills