Carefully selected shiraz fruit was crushed and allowed to soak on skins for about 8 hours before pressing. The approach to making this wine is the same as for Pinot Gris with cooled ferments in Vosges-forest-sourced oak barrels [25% new] till zero residual sugar. The yeast lees were mixed every 6 to 8 weeks before racking and bottling at 6 months. This wine has spicy and savoury aromas with just a hint of nutty oak. Vibrant fruit and spice with rich mouth-feel envelops the palate leading to a long and balanced finish.
A point of clarification: This is a rosé that is a deliberate departure from the lighter frivolous expressions of this wine style. Instead, the complex savoury character and fresh line of acid with bone-dry finish, lends itself as a perfect wine to accompany food and ideally suited to summer dining!
James Halliday Wine Companion 2016 – 94 Points
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