The 2006 Rose was made using handpicked Yarra Valley
Pinot Noir, barrel fermented with indigenous yeast and given
time on lees before being lightly filtered and bottled.
Appearance
Pale salmon pink in colour, this is a savoury rose in the European mould.
Nose
Barrel fermented and with
substantial lees contact this rose displays a musky red apple, candied cherry nose with hints of dried
crushed Italian herbs.
Palate
The palate is pleasantly dry with savoury lees influence and a lively acid tannin
structure that makes it an ideal aperitif wine.
Rating 84 Drink Now
Extract reproduced with kind permission from the “James Halliday Australian Wine Companion 2007”
