Winemaking
The Grenache Noir is picked at 21 °Balling to retain youthful fruit flavours and their natural acidity which contributes to the appetising qualities of this rosé. After a few hours’ skin contact, to extract a lovely blush colour, the grapes are pressed and the juice settled before alcoholic fermentation takes place in tank at 16 to 18° Celcius. The wine spent three months on fine lees before bottling.

Tasting Notes
The appearance is an attractive pale blush with the fruit forward nose showing grapefruit, watermelon and a touch of strawberry. The fruit carries through to the palate where it is balanced with a lively acidity. It is appetizing and refreshing – perfect for a summer brunch, lunch, or any time that calls for a lovely bottle of rosé.

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