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This year the 2018 vintage Rosé is again made using a saignée from Tempranillo, Pinot Noir and Syrah with a healthy dose of Gewurtztraminer pressings. Flavours of Turkish Delight with strawberries and cream, with a surprisingly dry finish, making it the perfect spring carnival or just spring accompaniment!

The saignée (French for “bleed”) method is the practice of removing (“bleeding off”) some of the juice off the grapes before they have had too much skin contact. Depending on the variety used the shades and colours will vary. It has a long history of use in the French wine regions of Bordeaux and Burgundy. The great advantage of this method is it also allows the reds to be more concentrated.



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