Salasso is Italian for ‘bleeding the juice’ and this Rosé is made from Shiraz vines with an average age of 15 years. The fruit is whole bunch pressed and barrel fermented without yeast inoculation in old French oak. Once dry, the wine is left sur lie for several months prior to bottling.
- VIC - Mornington Peninsula
Pale-salmon pink colour and a savoury, barrel-influenced aroma. The taste is light, delicate, restrained, but attractively flavoured with a light acid tang, refreshing the vibrant finish. Dry and lingering aftertaste. Rating 93 - HUON HOOKE THE SYDNEY MORNING HERALD, GOOD LIVING,
TOP 50 WINES, 29th November 2011
I rarely eat red meat and I’ve pretty much gone off ‘steaks’ and the like (unless it’s something awesome like Bistecca alla Fiorentina?) as they’re just so boring to eat. Chomp, chomp, yawn. Love slow cooked meats like lamb shanks and oxtail best, though I’ve recently re-discovered The Schnitzel. So with a simple schnitzel and salad, I spied this wine and pegged it as a suitable candidate. Worked pretty well too. It’s a pale pink style with subtle strawberries and cream, a little soft barrel work and gently raspy texture. Good. A little at odds with all this is a swingeing level of green apple acidity that cuts through it like a pair of cymbals being bashed behind your head while you’re having a romantic picnic. So if you don’t mind that sort of thing, then it’s really good. The length is impressive too. Tricky to rate. Drink: 2011-2013. Rating: 89 points. GARY WALSH, WINEFRONT.COM.AU, 1st November, 2011
Pale burnt orange blush; a decidedly savoury affair, with charcuterie, bramble and a very dry, taut and mineral accented palate; screams out for food, and cured meats will fit the bill. Rating 88 points - JAMES HALLIDAY AUSTRALIAN WINE COMPANION 2013
One of the most noticeable wine trends over the past two summers has been the growing popularity of rosé wines made in a drier style; a movement that has been dubbed “the rosé revolution.” From a terrific winery on Victoria’s Mornington Peninsula, this is a very savoury, quite dry wine; extremely stylish, that blossoms when paired with food. Made from shiraz grapes, it has an attractive salmon hue and strawberries and cream flavours kept in check by some subtle earthiness.WINSOR DOBBIN - CIAO MAGAZINE, 6th February 2012
We’re not great fans of vegemite or rose, though we taste both periodically just to make sure. Vegemite remains in our yuk bin. But this year we’ve enjoyed at tastings (not yet at the dinner table) several flavoursome, soft, dry roses, including Port Phillip Estate’s Salasso. It’s made from shiraz kept on skins just long enough to pick up a rinse of attractive pink-to-onion-skin colour. The fruit flavour’s strawberry like, but checked by a pleasant savouriness on a palate’s that’s soft, fresh and dry but richly textured. CHRISSHANAHAN.COM, 30th November 2011
Winery Tasting Notes
A seductive salmon orangey-pink colour.
Delicate aromas of Fuji apple, just-ripe strawberry and cream.
The palate is fresh, dry and savoury yet soft, with a core of red appley and creamy flavours and a minerally, clean length.
Best enjoyed whilst youthful.