Australian Rose

Saignee, technically meaning “to bleed game meat or poultry”, refers to the way we ‘bleed’ juice for this wine. We allow the Farr Rising pinot noir fruit to sit in tank for two to three hours before bleeding free-run juice at a suitable colour for rosé production. This process concentrates the pinot ferment, but we also produce a barrel-fermented rosé. Natural barrel fermentation at cool temperatures is followed by full malolacitc fermentation. The wine is then placed in four- and five-year-old barrels for 10 months before being filtered and bottled. We like to produce a very dry style of rosé, but with flavour and varietal...

100% Grenache. COLOUR Pale salmon NOSE Fresh strawberry and water melon with hints of rose water. PALATE The nose follows through on the palate, a classical yet generous dry Rose exhibits approachable, subltle tannins balanced with acidity and a long dry finish. Fresh strawberry and water melon with hints of rose water on the nose and following through on the palate. This generous rose exhibits approachable subtle tannins balanced with the acidity creating a long lasting impression.

94 Points “Mark Bulman is a dead set genius when it comes to making rosé. I bought a case of this last year, and I’ll be doing the same this vintage. I drink more rosé than any other wine style. A bit of smoky cap gun over white cherry, fresh strawberry, white pepper and aniseed. It’s pure and fresh, so bright and energetic, but not at all tangy or abrasive, fine chalky texture, and a very long cool finish. Flat out delicious. You could drink gallons of it, and I most likely will”. Gary Walsh, The WINEFRONT. “…this famous label looks more refined, more fragrant, more textural more persistent and more sophisticated with each...