2024 Anna's Rosé
The shiraz for this rosé is sourced from the Kennedy Vineyard on the east facing Cambrian slopes of Mount Camel in Heathcote,150 km north of Melbourne.
The clone of Shiraz is 1854 and was planted in the early 2000s. Once in the cellar the fruit was gently whole bunch pressed, transferred to tank and cold settled. It was then cleanly racked to another stainless tank where it was inoculated with a rosé specific yeast for bright, fruit driven ester production in a cool slow fermentation environment. After primary fermentation was complete the wine was chilled, settled, racked off fermentation lees and sulphured.
The wine was then stabilized, gently fined and filtered and bottled. The wine is vegan.
Bright and vibrant on the nose, with hints of strawberries and cream and rose water. On the palate is fresh ripe raspberries and a refreshing zesty pink grapefruit finish.
The shiraz for this rosé is sourced from the Kennedy Vineyard on the east facing Cambrian slopes of Mount Camel in Heathcote,150 km north of Melbourne.
The clone of Shiraz is 1854 and was planted in the early 2000s. Once in the cellar the fruit was gently whole bunch pressed, transferred to tank and cold settled. It was then cleanly racked to another stainless tank where it was inoculated with a rosé specific yeast for bright, fruit driven ester production in a cool slow fermentation environment. After primary fermentation was complete the wine was chilled, settled, racked off fermentation lees and sulphured.
The wine was then stabilized, gently fined and filtered and bottled. The wine is vegan.
Bright and vibrant on the nose, with hints of strawberries and cream and rose water. On the palate is fresh ripe raspberries and a refreshing zesty pink grapefruit finish.
The shiraz for this rosé is sourced from the Kennedy Vineyard on the east facing Cambrian slopes of Mount Camel in Heathcote,150 km north of Melbourne.
The clone of Shiraz is 1854 and was planted in the early 2000s. Once in the cellar the fruit was gently whole bunch pressed, transferred to tank and cold settled. It was then cleanly racked to another stainless tank where it was inoculated with a rosé specific yeast for bright, fruit driven ester production in a cool slow fermentation environment. After primary fermentation was complete the wine was chilled, settled, racked off fermentation lees and sulphured.
The wine was then stabilized, gently fined and filtered and bottled. The wine is vegan.
Bright and vibrant on the nose, with hints of strawberries and cream and rose water. On the palate is fresh ripe raspberries and a refreshing zesty pink grapefruit finish.