Rosé is a wine style that can in principal be made from any red grape variety, however the best examples are made from varieties that have bright red fruit flavours and floral aromas at low ripeness. This allows the production of rosé with lower alcohol and vibrant acidity.
We use handpicked Grenache and Tinta Cao for these reasons. We press them together and then ferment the juice to dryness in old oak barrels using wild yeast. The wine is then stirred on lees to add complexity and texture before an early bottling in time for Spring release.
We think the result is an exciting wine that when served well chilled is perfect for drinking over the warmer months and matches beautifully with a range of seasonal foods.
The wine has a perfumed aroma of rose petal, cherry and strawberry with hints of musk stick, pear, gunflint and fruit tingles.
An attractive dry style rose with lots of fruit flavour, texture and vibrant yet soft acidity. The flavours are primarily ripe strawberry, cranberry and raspberry with a long confectionary finish. The perfect wine for smoked salmon, goat’s cheese and warm days.
VARIETIES: 80% Grenache, 20% Tinta Cao.
ANALYSIS: Alc/Vol: 13.3%, Acidity: 5.8 g/l, pH: 3.08, Residual Sugar: <1.0g/l