Sparkling Rosé

Sparkling Rosé

View achievements
SIZE 750mL
TYPE Sparkling
VARIETAL Rosé

Vibrant pink in colour in the glass

FREQUENCY:
One-time Purchase
$25.00 AUD
$25.00 AUD
Sale Sold out
Join the wine club & save

THe WINEMAKING

The Langhorne Creek estate grown grapes were delicately pressed off to avoid oxidation, hard phenolics and to keep a lovely subtle colour. The juice then went through cool fermentation over 14 days to retain delicate fruit flavours. The final assemblage of this sparkling used 7% of the extended lees contact chardonnay along with 7% of barrel fermented chardonnay. Each of these parcels add complexity and extra richness to compliment the ripe strawberry flavours.

The Vineyard

The maritime influence at our Langhorne Creek vineyard that is created by the afternoon sea breezes allows fruit flavours to evolve without excessive sugar production. The limestone based soils create wines of power and elegance with great varietal character. This vineyard is ideal for precision control over water use on the vines and known to provide more structural wines.

Cellaring

1 - 8 years

Download Technical Information
View full details

Taste profile

Primary flavors

Strawberry

A perfectly ripe plucked strawberry offers the quintessence of flavor. And what a flavor! Juicy. Tangy. Fresh. While perhaps not equal to the pleasure of summer foraging, finding notes of strawberry in wine yields delight in good measure.

Raspberry

One of the tartest red fruits, raspberry has a distinctive flavour and aroma that’s relished in desserts and confectionery. Given these characteristics, it’s more commonly detected as a primary aroma in ripe and fruit-forward red wines with medium to high acidity.

Cherry

Fruit flavors in red wines typically fall into two different categories: red fruit and black fruit flavors. Cherry flavour falls into the red fruit categories but the cherry flavours span from red to black, and fresh to sweet. Confusing! Red Cherries can typically be found in young Grenache. Black Cherries are found in mature Pinot Noir.

Secondary flavors

Almond

Flavors that come out of the fermentation process can include almonds and beeswax. In the wine lexicon, almond falls into the ‘kernels’ category, alongside coffee, chocolate and coconut.

Toast

Depending on how much toasting the barrel has had, the flavours will differ. If the barrels have had light toasting, the toasty characteristics will be more subtle. As the toasting becomes heavier, the characteristics become stronger flavours:
Light Toasting – Cinnamon, cloves, vanilla, coconut or caramel
Medium Toasting – Coffee, cocoa, toast, caramel, vanilla or honey
Heavy Toasting – Vanilla, smoke, crème brûlée, butterscotch, toffee