Tasting Notes
Oxygen… it can be the hero or the villain in winemaking. Here, it’s definitely the hero. Used appropriately at the right times it adds layers and complexities, and protected from it at other times it preserves clarity and character.
The CLO Oxygen in made from 100% Pinot Noir grown in Tumbarumba at over 700masl. The Pinot is hand picked and foot stomped before pressing to barrel for natural fermentation. Post-ferment it is aged for a further 18 months before bottling unfined, unfiltered and unsulfured.
Pale pink, almost copper in colour. The Oxygen is a dry, floral, Rose with mid-palate weight and a fine lees-derived texture. This is a complex and powerful rose, yet fine and drying. Watch it evolve it’s beautiful perfumes and feel that texture and length build over the palate. Drink with food (seafood, pasta, chicken). - 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 |
| Sub Region | Tumbarumba |
| Winemaking Practices | Natural |
| Vineyard Practices | Minimal Intervention |