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The Angaston Road Growers range is all about honouring the often unsung heroes of the wine world, the growers. It is their intimate knowledge of the local terroir, the changes of season, and the varietals they tend to that ensure the special parcels of fruit that make it to the winery are in tip-top form to make quality wines like this vibrantly pink Rosé. The wine recognises Darren Heidenreich of Possum Creek Vineyards in Angaston, Barossa Valley. And when it came to finding the best selection of Shiraz grapes for this new Rosé, the Angaston Road winemakers knew instantly to reach out to Darren. The single vineyard fruit is crushed and soaked on skins for two hours to extract a lovely pink colour. It's lightly pressed, cold settled and fermented in stainless steel tanks to retain fresh aromas and flavours throughout. Enjoy a fruity nose of strawberry and orange, while flavours of mixed berries, lightly spiced red cherry and zingy citrus burst in your mouth. Grown, crafted and bottled in the Barossa using local glass, capsules and 100% recycled paper labels. Vegan friendly.
This is quite simply the best-value pink in our range. It’s a classic from Navarra, a region famed for its juicy summer-berry rosados and first choice for Spanish wine lovers. The winery lies up in the hills, so the climate is a little cooler with a serious drop in temperature at night. This increases the time it takes for grapes to ripen - the result is even greater aroma and intense flavours in your glass. Plus, that refreshing zip you want from a pink. It’s made from premium Garnacha grapes, the most important variety for rosado in this region. In charge is Gonzalo Zelayeta, who ensures picking at just the right moment for ripeness and crispness. With bright berry fruit and lemony zip, this pink is perfect solo, with tapas or seafood.
Over the last 20 years, Claymore has developed a reputation for harnessing classic and alternate varietals and producing elegant wines under colourful, playful labels. Early harvested Sangiovese supplied by the winemakers' grower friends is gently pressed for a touch of colour. Light notes of strawberry, lime juice and pink grapefruit on the palate with gentle texture on the finish. Match with a spicy Sichuan mapo tofu and pork mince or barbecued mulloway with chilli and capers.
Crafted by highly regarded WA winemaker Nick Bowen and sourced mainly from 20-year-old Pinot Noir plantings at Mt Barker in Great Southern, this Rosé drips with Provence styling, from its pale salmon colour to the lip-smacking tension between savouriness and fruit. Hints of cucumber, red apple skins and raspberries, with a whiff of fairy floss. Elegant, delicate, delicious. “Savoury, fine and textural … and very good... 92pts” (Erin Larkin, Halliday Wine Companion).
Campo de Borja used to be known for making high-volume wine of little quality. During this period in the 1950s, Señor Andrés Ruberte planted Garnacha vines on his small estate, strongly believing in the potential of these grapes. This pioneering spirit paid off. Today Campo de Borja is considered one of Spain’s most highly prized regions. The winery that started with Andrés continues to thrive. Now part of the forward thinking and award-winning company, Artiga Fustel, this tantalising pink is made by the skilled hand of Scottish-born Pamela Geddes. With numerous medals to her name Pamela has crafted another beautifully refreshing vintage. Enjoy this berry-fresh rosé as a light apéritif or with crisp salads, chicken or seafood paella.
While it’s produced similarly to other red wines, the time Rosé ferments with grape skins is cut shorter. This reduced skin contact is what gives Rosé its signature pink colour. This vibrant Trophy-winning example is from Howard Vineyard's aptly named 400 Metre Range, grown close to 400m above sea level in their Clover Farm vineyard near Mt Barker.It boasts aromas of fresh strawberries, ripe raspberries and blueberries with savoury notes of clove and spice – and Gold and a TRophy from the highly competitive Adelaide Hills Wine Show. Well matched with crispy pork belly or prawn toast.
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