Transition Rosé

A departure from the classic lighter rosés, this wine is made from carefully selected shiraz fruit where the juice is barrel fermented and left on lees for 6 months.
The textural and savoury/spicey wine is ideal to accompany food – particularly where a little spice in the meal will be deliciously complimented by this wine.

James Halliday – Australian Wine Compendium 2012 - 94 Points
Bright puce; an 84/16 blend of Shiraz/Pinot Noir 100% barrel-fermented in second-use oak for 26 days resulting in zero residual sugar; a lot of technical stuff, but it explains the purity and bone-dry nature of this rose, with crisp red berry fruits and a long finish.Rating: 94 points