"Beautifully fragrant & instantly appealing" Wine Orbit
"It is vivacious, with intense, strawberryish, spicy, yeasty flavours, showing good complexity" Michael Cooper
Enjoy on it's own or with seared ahi tuna & a fresh garden salad
The Rock Ferry Summer Brut Rosé Gift Collection Twin Pack
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The Rock Ferry Summer Brut Rosé Gift Collection Twin Pack
Accolades
Awarded 5 Stars
Michael Cooper
Awarded 95/100 Points & 5 Stars
Sam Kim, Wine Orbit, Dec 2019
Description
"Certified organic, the 2014 vintage is a classy, distinctive wine. Estate-grown in the Trig Hill Vineyard, at Bendigo, it was fermented in a 50/50 split of seasoned oak barrels and stainless steel barrels, and disgorged after maturing for 3 1/2 years on its yeast lees. Pale pink, it is vivacious, with intense, strawberryish, spicy, yeasty flavours, showing good complexity, and a very finely balanced, dry (5 grams/litre residual sugar), lingering finish" Michael Cooper
"Beautifully fragrant and instantly appealing, the bouquet shows strawberry, rockmelon, lemon pith and lovely yeasty characters, leading to a delightfully elegant palate that’s finely textured and persistent. It’s mouthfilling and fleshy, making it highly enjoyable. At its best: now to 2022" Sam Kim, Wine Orbit, Dec 2019
This wine is Summer in a bottle with delicate floral aromas and a hint of wild berries on the nose. Then strawberries and cream come through on the palate before moving through to more complex doughy flavours.
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The winemakers aim in the vineyard is to grow the best fruit they can so it can speak of its home and express its personality. To do this you need healthy vines and soil. By practicing organics and incorporating some biodynamic principles they believe they're are doing their best to help achieve this and let the vineyards evolve and speak as they would like.
The Clone 10-5 Pinot Noir form their Trig Hill vineyard was hand harvested and whole bunched pressed. The free run juice was then settled for 24 hours before being racked into a mix of seasoned oak barrels and stainless steel barrels for fermentation. After a short warm fermentation the wine was left on full lees and underwent indigenous MLF in spring. The wine was then tirage bottled and matured for 3.5 years prior to disgorging.
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