An explosion of raspberry, watermelon, strawberries and cream. Balanced with citrus acidity and just the right amount of sweetness!
"Brilliant magenta in colour, aromas of strawberry, cherry raspberry with flavours of watermelon, strawberry and cream finishing with a balance of citrus and sweetness." National Liquor News, May 2008
Winery Tasting Notes
Rosé wines are designed to be refreshing and crisp with a pink colour. They fall somewhere between the red and white wine spectrums. Historically, varieties such as grenache and cinsault have been used in the South of France to produce these styles. Currently, New World wineries have been using red varieties ranging form pinot noir to shiraz to produce some excellent Rosé. The Preece Rosé uses a blend of grenache and shiraz.
Fruit is sourced predominantly from Central Victoria, (the Strathbogie Ranges, the Mitchelton estate, and Heathcote) and blended with a few small parcels of ripe jubey fruit from the Barossa valley and Adelaide Hills.
Due to ongoing drought, late spring frosts and hot prolonged summer/autumn temperatures, 2007 was a year that saw considerably lower crops. The fruit ripened almost 4 weeks ahead of usual time facilitating rapid flavour accumulation.
A number of techniques were employed to piece together this little pink number. Grenache was cold soaked in the press for 12 to 24 hours to extract the lovely colour, then cold settled and inoculated with yeast culture for a cool temperature controlled fermentation. The other more highly coloured varieties, such as shiraz, were skin contacted in red fermenters for 5-8 hours before being drained and settled for a cool fermentation to retain aromatics. After blending, batches pf the wine were stabilised and filtered prior to bottling.
Colour: vibrant strawberry pink with purple hues.
Aroma: strawberries, glace cherries, raspberries with a citrus lift.
Palate: an explosion of raspberry, watermelon, strawberries and cream. Balanced with citrus acidity and just the right amount of sweetness!
Food Match: team with Vietnamese prawn and chilli rice paper rolls or chicken satay on a bed of fragrant jasmine rice.
Medals & Trophies
Highly Commended - Sydney International Wine Competition 2008