Grenache, Cinsault, Mataro. In spite of the relentless proliferation of rosé on the market, Peter Schell's wine - now into its second decade of production - keeps coming up, well, roses. The fruit comes from a range of dry grown Barossa vineyards, "mainly bush vines, all hand-picked--old school," chuckles Pete. In short, sites selected for their ability to produce outstanding quality rosé material (the average age of vines is 65 years old although the oldest parcels range up to 120 years of age). Grapes are hand-picked and crushed bunches were macerated for between 6 - 24 hours prior to pressing before the wine was fermented with indigenous yeasts and matured on lees prior to bottling. A small portion was matured in old French oak puncheons, the rest in tank.
Bottled without filtration, the resulting wine offers the kind of vibrant perfume (of red fruit, nectarine and white flower), texture and crunchy line that were once the exclusive domaine of Provençal rosé. Pulpy fruit, crunchy raciness and a thirst slaking finish--it proves yet again that the Barossa really is a great rosé (not to mention white wine) area in waiting.
- Distributor Note
These are the products our customers are absolutely loving right now. They're flying off the shelves! And for good reason. So if you're stuck for ideas of what to drink, why not try one of these fantastic value wines, and see what all the fuss is about!
|Product Type||Wine Red Rose|
|Winemaking Practices||Minimal Intervention|
|Vineyard Practices||Minimal Intervention|