REGION: Yarra Valley
VINEYARD: Fruit is sourced from the Wood Vineyard which is on a highly exposed north facing slope on the De Bortoli Dixons Creek Estate in the Yarra Valley. It was planted in 2007 to a selection of premium clones of Nebbiolo including the highly perfumed 111 Rosé clone and Lampia selections Mat 7, 9 and 10.
APPEARANCE: Very pale salmon.
BOUQUET: Savoury, lifted cherry like aromas.
PALATE: Slightly wild, earthy flavours, gentle acidity, mouth watering flavours.
VINTAGE CONDITIONS: 2016 was dry and mild producing some of our best Nebbiolo to date.
WINEMAKING: This wine is made predominantly from whole bunch pressing with a little saigneé (running juice off red Nebbiolo ferments). The natural tannins in the varietal make it ideal for a pale, bone dry style of Rosé. Majority whole bunch pressed fruit as well as running some juice off red ferments after 12 hours of skin contact. Settled overnight and racked to old barriques to complete natural fermentation. Six weeks of lees contact and occasional stirring to give texture and mouth feel. Gentle handling to bottle.
WINE ANALYSIS: Alc/Vol: 13.0%, pH: 3.33 TA: 5.4 g/L.
ADDITIONAL INFORMATION: Vegan, Vegetarian
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