24-Nov-2011 Teusner “Salsa” Rosé 2011 

Savoury, dry and food friendly, the new release of our Salsa is sure to win over those of you looking for something more than lolly water when it comes to a good rose. A barrel fermented blend of Grenache, Mataro & Shiraz, specifically grown for the wine, rather than bled off other ferments. The 2011 Salsa is what rose should be about....pure, satisfying drinking pleasure.

Blend: 60% Grenache, 35% Mataro, 5% Shiraz.
Bouquet: The nose is expressive and inviting with aromas of strawberries and cream, raspberry and redcurrant fruits with hints of white pepper, spice, thyme, licorice and creamy lees characters.
Palate: On the palate the wine is weighted just right and fills the mouth with lifted red berry fruits, maraschino cherry, raspberry, candied citrus rind and soft spice with a good dash of Mataro earthiness.... again with an attractive white pepper lift poking through the vibrant fruit.. The wine finishes, long, dry and savoury. A wine for drinkers who are serious about their rose.
Cellaring: Enjoy now and drink up to 2 years from vintage.

BK “Summer Series” Rosé 2011 

The three BK 2011 Summer Series wines should be seen in the context of a virtual culinary backpacking tour around the Mediterranean. These are food wines writ large that you pour carelessly and excessively while laughing with friends over a noisy summer lunch that has gone on several hours longer than is truly sensible… 

By the time the second course emerged – salty, grilled sardines with a sauce of olive oil, tarragon, basil and dill, served with pan-fried potatoes and an asparagus salad – we were chilled and happy and ready to crack open the BK 2011 Rosé (a saignée of pinot noir). Without even a hint of sweet, this wine has little resemblance to virtually any other Australian rosé – it is, stylistically-speaking, a classic, savoury French rosé, but born instead on a cool slope in the Adelaide Hills. The wine smelled spicy and musky – like red rose petals – and tasted of nutmeg and plums.

Paxton Rosé 2011

David Paxton believes that the people who apply the art and science of viticulture are just as important as the winemaker in the making of good wines. That’s why for three decades the Paxton’s have nurtured their prized vineyards – some over 100 years old – in McLaren Vale, South Australia. It’s this level of care and passion for the region that has produced extraordinary fruit and wines. Our aim is to showcase the intensity of fruit grown using BIODYNAMIC farming techniques, and to champion the cause for wider adoption of sustainable farming methods. This wine displays fruit freshness and structure, highlighting the suitability of McLaren Vale Shiraz for the production of Rose.

Hiltop, located south west of the township of McLaren Vale. This coastal, hence relatively cool site consists of predominantly deep alluvial clays layered with seams of river bed gravel and stone. Moderate yields and minimal inputs of precious irrigation water result in healthy, unstressed vines that produce fruit with exceptional flavour concentration and natural acidity. Maslin Beach Just 1km from the coast is the source of an early ripening Shiraz component. Grown in very shallow soils over limestone, the vines are restricted in their growth and produce tiny yields of intensely concentrated Shiraz. 

The fruit was harvested when it expressed the bright, light berry fruit flavours needed for Rose. It was crushed to a press, where it stayed in contact with the skins for 24 hours. After pressing, the wine was settled and fermented like a white wine, at cool temperatures. Approx. 5% was fermented in New French Oak barrels. The fermentation was stopped with some sugar, to ensure maximum appeal. The wine was then filtered and bottled early in its life to capture the freshness of Shiraz Rose.


No Very

Captcha Image