About 3/4 shiraz and 1/4 pinot noir grapes. The shiraz was cold macerated on skins for a few hours prior to pressing, giving great colour and spice, then cool fermented in tank and some old barrels, some native and some packet yeast. The pinot was a mixture of free run 'saignee' juice and pressings from the sparkling base that was barrel fermented with native yeasts. The combination works well.
A long, cool ripening season led to great flavour development and acid retention, with flavour development coming at lower than typical sugar ripeness. This allowed us to pick at lower sugar levels and have leaner, more elegant wines with lower alcohols - especially good for rosé wine.
Strawberries, spice, floral and Turkish delight aromas precede the wine's quite narrow palate with bright acidity and good structure from the grape skin maceration. This is a bone-dry rose with nice savouriness complementing the lifted fruit aromatics.
With no residual sugar, this rosé goes much better with food than sweeter styles. Especially lunch. Sausages, salami, salads.
The rosés from our winery will drink well for a couple of years or more. They don't really get better over time but you need not be in a hurry to take the cap off; The 2009 is still a gorgeous wine but we typically advise drinking them young.