Our first Rosé, made from the same Cabernet Sauvignon as the straight varietal. The fruit was taken to Bianchet winery where Keith Salter worked with us to make this small batch of Rosé. The fruit was pressed immediately after crushing, allowing a very limited time for the juice to absorb colour from the skins. After pressing, the juice was cooled for several days and allowed to settle, then racked prior to fermentation. After fermentation and settling we added back about 2.5% by volume of normally fermented Cabernet Sauvignon (from the same batch of fruit of course) to give the desired depth of colour and flavour.
A perfect compliment to summer salads.
Year: 2006
Varietal: Cabernet Sauvignon
Alcohol: 15.5% volume/volume
Standard drinks: 9.2 Approximately
Total Production: 54 dozen
Cellaring Potential; Drink now and for the next two years.
Price: A$180/dozen. A$165/dozen for orders of 2 dozen or more
