Aromas of red currants, crushed strawberries, and basil. Generous textual expressiveness through viscosity and light tannins. A fruit forward profile that gives the palate length while being supported by cranberry like acidity. Pair with Cantonese dim sum or char siu (barbequed pork).
Gary Walsh, The Wine Front - 90 Points
The Drinks Business Asian Masters, Bronze Medal
Halliday's Wine Companion - 93 Points
Rosato is Italian Rosé. I named this a Rosato as it's made from purely indigenous Italian cultivars - Sangiovese, Nebbiolo, and Barbera. The style is plush, dry and intense. I've made this to be enjoyed with both delicate and rich flavours whether sweet or savoury. I don’t just want wine lovers to enjoy this wine in the warmer months, but equally to enjoy it sitting around a winter bonfire.
This is made using a combination of Saignée (a.k.a. bleeding a red wine of its pink juice) and wholebunch pressing to extract the perfect amount of textural richness, brightness in colour and fruit intensity. It's then fermented as one wine all the way through, so to make sure this is an integrated wine right from the get-go. Chin-chin!
Vibrant and eye-catching from any distance. An expressive wine that is made with purpose and with one of Italy's iconic varietals - Barbera. Gently processed by wholebunch pressing and cold juice handling, the wine is designed to express a sophisticated profile.
To recognize the region where he produces most of his wines, Eddie McDougall decided the most suitable logo for his wines made there would be a gold foil crown. Eddie is not claiming to be the king but he wants the world to know something about the prestige of the region where his wines hail from. Being proud of King Valley, and excited by its Italian heritage, Eddie continues to source grapes from top growers in the region in order to produce wines that are genuinely approachable and definitive of the region’s varietals.
Production: 1,000 dozen
Grape Variety: 52% Syrah, 25% Barbera, 19% Nebbiolo & 4% Sangiovese
Appellation: King Valley
Soil: Clay loam and granite
Vinification: Whole-bunch pressed for 2 hours, cultured yeast fermentation at 14-16¬∞C for 12 days
Ageing/Maturation: 6 months in stainless steel tanks
Cellar Potential: 2 years
Service: Serve at 8¬∞C
Size of the VIneyard: 4 acres
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