Rock Ferry Bendigo Central Otago Brut Rosé 2016

Description

"The distinctive 2016 vintage was estate-grown in the Trig Hill Vineyard, at Bendigo, partly fermented in seasoned oak barrels, and disgorged after maturing for three and a half years on its yeast lees. Pale pink, it is lively, with strong, strawberryish flavours, hints of peaches and spices, very good complexity. and a crisp, notably dry (3.5 grams/litre of residual sugar) finish. Certified organic" Michael Cooper

"Crafted by Allan McWilliams, this certified organic bottle of rose gold gorgeousness packs a punch on the palate right from the get-go. With subtle aromas of berry bagel dough, crushed almonds and lemon pith and a lick of Shrewsbury Biscuit and with flavours leaning toward the deliciously dry, mineral-dusted, crunchy-crisp spectrum – it’s taut and textural and if you’re on keto then you’ll probably be kicking yourself right now because you can’t eat a large buttery brioche with it. Long on flavour and ultra-elegant" Yvonne Lorkin

Shows aromas of wild berry, smoke, biscuit, five spice and cinnamon on the nose with a complex palate of red berry and toast flavours. Excellent fruit weight and a long finish.

The clone 10-5 Pinot Noir form our 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.