There are two ways of making rosé. One involves bleeding off some of the juice from grapes otherwise destined for red wine; i.e. a side-product. The other involves purposefully growing grapes for rosé and rosƒÂ© only, ensuring that all pruning, bunch thinning and harvest activities are based around what’s best for the pending pink stuff. This is the latter. ‘Serious rosé’ for serious occasions. Like Thursday night, when you just want something a little lighter than the cab that you opened yesterday but a bit more body than the semillon that’ll be better after another night in the fridge anyway. Lucky you’re well-stocked with the latest from D’Sas. Who knows what might have transpired otherwise.
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There are two ways of making rosé. One involves bleeding off some of the juice from grapes otherwise destined for red wine; i.e. a side-product. The other involves purposefully growing grapes for rosé and rosé only, ensuring that all pruning, bunch thinning and harvest activities are based around what’s best for the pending pink stuff. This is the latter. ‘Serious rosé’ for serious occasions. Like Thursday night, when you just want something a little lighter than the cab that you opened yesterday but a bit more body than the semillon that’ll be better after another night in the fridge anyway. Lucky you’re well-stocked with the latest from D’Sas. Who knows what might have transpired otherwise.
Vintage: 2017
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