Pale straw in colour with scents of cherry blossom, fairy floss and spice. The palate is generous with strawberries, raspberry, vanilla leading to a dry finish. Perfect for summer!
Pale apricot in colour with scents of cherry blossom, raspberry and peach. The palate is generous in flavour with gentle berry characters and a touch of spice. Refreshingly dry finish. A great thirst quencher for summer.
Pale pink in colour with gentle berry characters, cherry blossom, raspberry, strawberry and peach give way to a dry unctuous finish. A great thirst quencher for summer.
Waves of strawberry and cream, cherry blossom with a touch of spice. Pale pink in colour, with gentle berry characters, raspberry, strawberry and peach give way to a dry, unctuous finish. A great thirst quencher for summer.
Brighter Pink and Apricot tones are on display with the 2016 Rose, A slightly sweeter example this year is measured by bright acidity keeping the wine focused. Peach, strawberries and cream, with hints of spice. This a great thirst quencher for summer…..
In order to keep sugar levels under control, we picked the Grenache and Cinsault quite early, which gives the 2015 a lightness which is well balanced by the Mataro saigneé. Signature peach, pink grapefruit and strawberry fruit on the nose, gives way to a crisp, mouth watering textural palate that finishes dry and long.
My inspiration for the Poco Loco was an enchanting French Bandol Rosé I enjoyed on the waterfront in Sydney Harbour last summer. Having never been a fan of the sometimes sickly sweet versions produced in mainstream Australia, this much dryer version really grabbed my attention with its fruit driven roundness and generosity. So during the 2014 vintage, I came across a Cinsault/Ugni Blanc vineyard neighbouring our Rusden vineyards which I thought would make a great base for our own version of this captivating style. It’s a blend of 52% Grenache, 22% Mataro, 19% Cinsault and 7% Ugni Blanc. The Mataro is Saignee (cold soaked on skins for 24 hours) and the rest is from grapes treated as for making white wine. Grenache and Cinsault are crushed directly into the basket press with the white grape Ugni Blanc (White Hermitage/Trebbiano) mixed in. It’s fermented, and then aged on lees in stainless steel tanks for 5 months prior to bottling. The result is a pale coloured wine with delicate salmon/copper hues. With a pure expression of its terroir and great freshness, it is to be enjoyed in its youth- perfect for summer drinking and will match perfectly with Bouillabaisse and other Fish and Shellfish dishes.
Shades of Salmon and Rosewater in appearance, with hints of pink grapefruit, along with strawberries and peach. It has a textural palate, which leads to a long, dry finish.