Harvest

March 23rd 2006.

Fermentation

Cold soaked juice was pressed off skins after two days. Half went directly to old French oak barrels for fermentation while the balance went to a tank. After fermentation the wine was aged on lees for two months before racking and preparation for bottling. Sterile filtered to bottle on July 8th.

Style

European inspired Rose that has been fermented to dryness and relies on texture and subtle fruit flavour rather than sweetness and overt colour.

Tasting Note

Salmon pink colour with spicy aromatic notes and hints of strawberry.
The wine shows subtlety and texture with a nice fullness, refreshing acidity and a soft spicy and slightly drying finish.

The wine should only be slightly chilled to achieve maximum appreciation.