Rose

King Valley, Victoria. This vibrant pale red rosé is made with Sangiovese. The varietal red fruits are just the thing you're after when rosé is on the table - plenty of cherry fruits, raspberries and strawberries, some musky floral notes lift off the top. The palate's all about crisp, dry refreshment...

 

Sicily, Italy. Salmon pink. Spices, flowers and herbs complement red berries on the nose and in the mouth. At once dense and juicy, with the light red fruit flavors and floral notes carrying through on the persistent finish, which features an underbrush nuance.Firm acid holds it all together to make it the perfect glass of rosé...

Mornington Peninsula, Victoria. A deep pale salmon hue. The nose shows appealing and bright aromas of fresh red berries, stonefruit and cream. The palate is lively, savoury and dry with a base of red fruits, balanced with textural weight and a lengthy mineral loaded finish...

Provence, France. A blend of Grenache, Cinsault, Syrah and Counoise. A delicate coloured rosé showing the traditional pale onion skin tones of rose from the sunny Provence area of Southern France... 

Languedoc-Roussillon, France.  Salmon pink. Elegant red fruit aromas of raspberry. Well balanced with a concentrated impression and a fruity finish...

Riverland, South Australia. "A lick of creamy texture is preceded by aromas of watermelon and tease of blue fruit. The aromas flow neatly to the mouth, almost undisturbed only to be met by watermelon rind and the dance of red berry fruit. The creamy drive builds momentum to a long and refreshing finish. Good drinking..."

Riverland, South Australia. "Beautifully medium bodied, don't over think it, just indulge. Blackberry fruit, dark cherries, some sweetish spices and dried herbs with a dusty rub of tannin. There's no escaping its approachability as it slips down with ease leaving that Italian crunch factor in its wake. Yes please..."

McLaren Vale, South Australia. Merlot is the main variety for this wine. The fruit was allowed to have 12 hours of contact with its skins and then the free run juice syphoned off, cold settled and essentially handled as a white wine.

Provence, France. Cinsault 38 %, Grenache 30%, Syrah 17 %, Cabernet Sauvignon 15% Pale peach skin colour. Orange zest, white flowers and bright minerals on the nose. The palate is full of citrus and floral flavours with a lovely vivacity. Very precise and mineral finish...

Yarra Valley, Victoria.  Using pinot noir as the base grape means we achieve a lovely elegant rosé, similar to the Provence (French) style which is deliciously crisp and dry...