Rose

Provence, France. Cinsault 38 %, Grenache 30%, Syrah 17 %, Cabernet Sauvignon 15% Pale peach skin colour. Orange zest, white flowers and bright minerals on the nose. The palate is full of citrus and floral flavours with a lovely vivacity. Very precise and mineral finish...

Yarra Valley, Victoria.  Using pinot noir as the base grape means we achieve a lovely elegant rosé, similar to the Provence (French) style which is deliciously crisp and dry...

Mansfield, Victoria. A delicious and elegant wine with opulent flavours and a lively dry finish, with just perceptible phenolics, giving it a structure on the palate, to hold its own with food...

Orange, NSW. From the treasured home block at Griffin Road, planted in 1996, altitude 750 metres and our new Wallace Lane vineyard at 1000 metres. Picked at optimal ripeness, pristine tropical fruit aromas lead onto vibrant, harmonious layers of truly varietal and regional flavour, finishing delicate, clean and fresh...

Barossa Valley, S.A. Pale pink in colour with gentle berry characters, cherry blossom, raspberry, strawberry and peach give way to a dry unctuous finish. A great thirst quencher for summer...

Yarra Valley, Australia. Free run from Pinot Noir and Sangiovese. Wild fermented in old oak. Textural. Wild strawberries. Lively.

McLaren Vale, South Australia.  60 year old Blewitt Springs bush vine Grenache had 3 hours on skins followed be cool fermentation. Aromatic, dry, and delicate as a pretty in pink ballerina springing across the palate...

McLaren Vale, South Australia. You can smell fresh strawberries, watermelon rind and a hint of ginger on the nose, and fresh red fruits on the palate. Serve chilled as an aperitif or with a variety of foods such as cheese, a crab salad or the traditional caramelised onion tart from the south of France, pissaladière...

Heathcote, Victoria. Intense aromas of shaved dark chocolate, mulberries, wild fennel and earthy notes flow from the lifted nose, with hints of blackberry vines and custard following close behind. Well structured tannins beautifully integrate with flavours of caramelized beetroot, mulberry jam and sweet balsamic vinegar on the juicy palate, to end this dazzling and lingering finale. It tastes excellent with slow roasted lamb shanks in red wine reduction jus, served with winter vegetables and fresh crusty bread...