Limited Offer- Vinoque Nebbiolo Rosé.
REGION: Yarra Valley
WINEMAKER: Steve Webber
Zippy into minerality. Well integrated acid. More texture than fruit. Super pale. Classy! 92 Points.National Liquor News October 2020
Hand-picked, whole-bunch pressed, racked to old barriques, wild ferment, 6 weeks lees contact. A step up from La Bohème in price and quality with greater concentration and serious intent. Made using the nebbiolo grape, the flavours move into dusty raspberries, watermelon and earth. Firm to start, it fills out nicely with a textural quality and will meet all challenges food-wise. 95 Points.Halliday Wine Companion 2021 August 2020
The fruit is sourced from the Wood vineyard, grown on a highly exposed north facing slope at the De Bortoli Dixons Creek Estate in the Yarra Valley. It was planted in 2007 to a selection of premium clones of Nebbiolo including the highly perfumed 111 Rosé clone and Lampia selections Mat 7, 9 and 10 and 230.
Mild dry growing season, timely spring rain, slow ripening, terrific flavour development.
Very pale, savoury, lifted cherry like aromas. Textural, chalky, gentle acidity, mouth watering flavours.
Hand picked, whole bunch pressed. Settled overnight and racked to old barriques to complete natural fermentation. Six weeks of lees contact to give texture and mouthfeel. Gentle handling to bottle.
Alc/Vol: 12.5%, pH: 3.18, TA: 5.0g/L
Rosé cured ocean trout.