"This is a purpose-built rosé made from selected parcels of fruit and specific vinification techniques using 100% pinot noir.
74% of the fruit comes from our Tuerong vineyard, with the balance hailing from our Red Hill vineyard. 54% of the blend undergoes carbonic maceration for two weeks before being pressed. 46% of the blend is whole bunch pressed directly to stainless steel for cold settling followed by racking and fermentation with cultured yeast.
55% is fermented in old French oak utilising wild yeast, with the balance being fermented in stainless steel."
Simon Black, winemaker
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