Articles in Sangiovese, Cabernet Merlot, Rose and Gewurztraminer

Showing 6 of 6 results
by Pt. Leo Estate on October 21, 2021
Pt Leo Estate Rosé
by Pt. Leo Estate on October 21, 2021
Flavours as suggested by the aromas dominated by spices and berry fruit. Elegant and restrained with a soft middle palate and a refreshing finish. This wine will be best enjoyed over the next 12 months.... Read full article
by Lancemore Lindenderry Red Hill on September 10, 2019
Lindenderry Macedon Ranges Rosé
by Lancemore Lindenderry Red Hill on September 10, 2019
Red berries and florals on the nose, with a touch of cinnamon and bitter orange. Soft, round with acid driving the wine through the palate, red fruits and brown spices with a herbal twist to the finish. ... Read full article
by Portsea Estate on September 4, 2019
Portsea Estate Rosé
by Portsea Estate on September 4, 2019
After the success of our 2015 Rosé (Best Victorian Rosé at the 2015 Concours de Vin), winemaker Tim Elphick has followed up with an equally stunning 2016. A delicate salmon/pink blush in the glass delivering subtle, savoury Pinot Noir aromatics and..... Read full article
by Rare Hare on April 16, 2018
Rare Hare Rosé
by Rare Hare on April 16, 2018
From 100% pristine Willow Creek Vineyard fruit, this rosé release is perfectly poised for summer enjoyment. With an delicately attractive peach hue, the wine shows lifted aromas of enticing wild strawberries and redcurrants, and an intriguing hint ..... Read full article
by Trofeo Estate on October 18, 2016
Trofeo Estate Rosé
by Trofeo Estate on October 18, 2016
Welcome to our first Rosé made from cool climate Shiraz grapes. On approach, strawberry and cream aromas tantalise the senses. In the mouth, bright red fruits dominate, overlaying a refreshingly dry savouriness. Best drunk slightly chilled, this Rose... Read full article
by Paradigm Hill on September 14, 2016
Paradigm Hill Transition Rosé
by Paradigm Hill on September 14, 2016
Carefully selected shiraz fruit was crushed and allowed to soak on skins for about 8 hours before pressing. The approach to making this wine is the same as for Pinot Gris with cooled ferments in Vosges-forest-sourced oak barrels [25% new].... Read full article