The juice was pressed away from the skins within 4hrs of harvest to ensure that the colour of the rose was not too dark. 20% of this wine was fermented in old French oak puncheons (500L barrels) for complexity, while the remainder was fermented in a stainless steel tank to retain freshness. Both components were lees stirred to produce a creamy character in the wine, which also helps to soften the acid and make the mouthfeel more rounded.
RegionAustralia - SA
Bottle Size 750ml