Fermentation: Small open top vats
Titrateable Acidity: 9.45 g/L
Residual Sugar: 6.5 g/L
Pinot noir grapes were cold soaked on skins for three days before small saignees were made to several different fermenters. The juice was then combined for fermentation. The juice was fermented in stainless steel and three old red puncheons were also utilized. The ferment in stainless was stopped when the balance between sugar and acid was perfect and the barrels went to dryness. The two components were then blended back together to make the 2013 rose.
This wine shows lifted floral notes with touches of spice and fresh peach skin. The palate is crisp and slightly off dry in style with great texture and finesse. Food: Serve this wine chilled and enjoy its youthful fruitiness and natural spritz. Perfect as a summer aperitif or match with a light salad or fruit and cheese.
RRP $18 per bottle (Cellar Club $14.15 per bottle mail order)
This rosé is bursting with tangy strawberry and raspberry flavours, and edged with creaming soda and a hint of herbaceousness. It's got good bones and a nice, juicy texture in the mouth and on the finish. Good stuff indeed. Yvonne Lorkin, November 2014.
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