About this Wine
Hunter Valley, NSW
Intense florals, punchy red berries and ripe orange cirtus tones
A beautiful growing season, with dry weather during winter followed by lovely spring rains to rejuvenate the vineyards. Great canopies, healthy vines and an abundance of water made one of the hottest years on record easy to manage with grapes picked at normal to later than average days than in previous years. Great flavours and wonderful acidities are the standout feature of 2019.
Textural with great length and power, the fruit aromas present on the fore of the palate. Intensity, focus and weight are all attributes of this dry rosé.
Fruit was allocated to the rosé and picked specifically to produce this style. The grapes were picked early in the day, crushed and chilled to press, where four hours of skin contact occured. This time on skins allowed for lovely blush colour pick up and flavour extraction to occur. The valves were opened and the juice was allowed to drain - it was then settled, fined then racked and warmed for fermentation - 80% in stainless steel and 20% in oak for indigenous fermentation. After fermentation, the wine was blended and bottled with no further fining.
Made to drink as a young, fresh wine.
92 points - Stuart Knox
The Real Review
"Intense salmon-pink in the glass. Raspberries, ruby grapefruit and pink peppercorn aromatics. Well textured, soft and flowing but with acid and tannins still framing the journey. Has notes of red berries, red grapefruit and a hint of oyster-shell giving complexity. Seamless into the finish."
92 points - Gary Walsh
The Wine Front
"Isabelle really necessary on a bike? Nice Dad joke there for winemaker Adrian Sparks. This would be ideal with a little snack of KFC chicken tenders. Bit of funk and sulphur on the nose, but redcurrant, spice, dried flower and herb perfume to go. Dry, soft and fleshy feel, chalk dust, pale red fruit things, slightly edgy finish of fair length. Just the ticket."
91 Points - Campbell Mattinson
2021 Halliday Wine Companion
"Estate-grown and 20% spends time in old oak, though no varieties are mentioned. Pale salmon in colour. Frisky style with just enough weight and texture. Savoury-accented without pushing the envelope. It works."