"This is a textural version of modern, dry Australian rosé. The nose in quite complex, due to barrel fermentation, showing aromas of wild strawberry, citrus and cut straw. The palate is tangy and textural, with just-ripe berries and zingy grapefruit. This rosé is bottled unfiltered to best preserve mouth-feel and purity of flavour.
Pinot Noir was hand-harvested on a cool morning and transported to the winery for whole bunch pressing, directly to old hogshead barrels. The juice was handled with care, with no SO2 or enzyme additions. Fermentation was wild, with no inoculation. The wine spent five months sur lie before blending, then bottling (without filtration). This wine is vegan friendly and is the perfect food-friendly rosé."