ROSATO celebrates the uplifting energy and nuance of our favourite rosés. It is a style that works wonderfully as an apéritif and allows us to navigate foods that can be tricky to enjoy with wine and whilst nothing else makes as much sense in the sunshine, there are plenty of examples with enough depth and complexity to be enjoyed year-round.
Farm Rosato 2021
Adelaide Hills, South Australia
Made up of roughly half Pinot Noir, picked first, gently trodden by foot and pressed to tank. Cabernet Sauvignon and Merlot are then foot stomped, pressed directly and added to the fermenting juice and finally, whole bunches of Cabernet Franc are added to infuse for around a week, before the lot is transferred to six hundred litre ceramic eggs for a year of rest. Reflecting the vintage, this displays great freshness, with delicate notes of wild strawberries and alpine herbs and an amaro-like bitterness that adds plenty of intrigue.
Pinot Noir, Cabernet Sauvignon, Merlot, Cabernet Franc
Volpe Rosa 2021
From seventy five year old vines planted with a rare pink-skinned variety of Coda di Volpe, some five hundred metres above sea level. This spent a day on skins, before being pressed off to sandstone amphorae and concrete vats for a year of rest. A gorgeous shade of brick in the glass, faint tannins frame complex flavours of blood orange, minerals and spice. A cult classic, as always this is a rosato that ranks as one of Italy’s best.
Coda di Volpe Rossa
Côtes du Rhône, France
A blend of Grenache, Carignan, Ugni Blanc and more from forty year old vines planted over clay and limestone. This was pressed as soon as it got to the cave and rested in tank until the following spring. A gorgeous shade of sunset, it features vibrant notes of blood orange, herbs and spice, with a pleasant bitterness adding refreshment and intrigue. A rosé to drink all day long under the heat of the summer sun.
Grenache, Carignan, Ugni Blanc