After harvest the fruit was given minimal skin contact about 12 hours altogether gaining some richness from the skins without any greenness The fruit was then treated like a white wine pressed off with a small amount of colour trying to emulate the classic Provencal style of Rose rsquo s Th wine was fermented to dryness leaving basically zero grammes of residual sugar a style that I much prefer over the overly sweet and bright red Rose rsquo s we see all too often in Australia
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After harvest the fruit was given minimal skin contact about 12 hours altogether gaining some richness from the skins without any greenness The fruit was then treated like a white wine pressed off with a small amount of colour trying to emulate the classic Provencal style of Rose rsquo s The wine was fermented to dryness leaving basically zero grammes of residual sugar a style that I much prefer over the overly sweet and bright red Rose rsquo s we see all too often in Australia
Vintage: 2016
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