Tasting Notes
The CLO Oxygen in made from 50% Pinot Gris grown in Tumbarumba at over 700masl. The Gris is hand picked and pressed to barrel for natural fermentation. The other 50% of the wine is made up with Black Muscat from an organic vineyard in Mudgee, which is hand picked, destemmed and fermented on skins for 7 days before pressing.
A beautiful and brilliant pink hue. The Oxygen is a dry yet very floral rose with mid-palate weight and crunchy texture. Aromatically, it is all rosewater and turkish delight upfront, with nuances of spice. Dangeously drinkable and the perfect accompaniment to asian dishes, especially those with spice, or picnics in the park. - Chris L
CLO is a micro-vigneron in NSW. Chris Loth sources fruit from growers in Orange and Tumbarumba, but also manages a vineyard of his own in Tumbarumba. The grapes are grown in high altitude vineyards of varying soil types and micro-climates, each yielding a unique character. The grapes are handpicked and fermented wild in a variety of vessels with out any additions. Elevage is at minimum 18 months before being bottled unfined, unfiltered and unsulfured. They are each full of character, as represented by the expressions on the labels, and are exciting and interesting drinks. Clean and stable too.
| Product Type | Wine Rose |
| Volume | 750ml |
| Country | Australia |
| Region | New South Wales |
| Winemaking Practices | Natural |
| Vineyard Practices | Minimal Intervention |