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Lovely aromatic grenache perfume. Musk-like but with a leavening touch of spice and leaf from the Shiraz and Cabernet with a tiny proportion of Pinot Meunier adding further interest.
A well balanced palate with nice acidity and mid-palate richness balanced by the important tannin which makes Rose of Virginia such an ideal food-style Rose.
The Vintage: Due to the dry conditions, 2007 became one of the earliest vintages in living memory. Extremely low yields in both the Shiraz and Cabernet gave small berries of intense colour and flavour.
Grenache, the key variety in the Rose of Virginia, was treated slightly more kindly by nature but still only delivered minimal yields.
The Technique: The Rose of Virginia production involves a number of key techniques. Co-fermentation of the varieties gives us our lovely pink colour, and a variation in skin contact times allows us to arrive at just the right combination of colour and tannin. This is followed by a slow cool fermentation, which is stopped when just a few grams of natural grape sugar are left in the wine. This to soften rather than sweeten. Picking slightly early helps retain the natural acidity (very good levels in 2007) to give some zest and crispness on the palate.
A well balanced palate with nice acidity and mid-palate richness balanced by the important tannin which makes Rose of Virginia such an ideal food-style Rose.
The Vintage: Due to the dry conditions, 2007 became one of the earliest vintages in living memory. Extremely low yields in both the Shiraz and Cabernet gave small berries of intense colour and flavour.
Grenache, the key variety in the Rose of Virginia, was treated slightly more kindly by nature but still only delivered minimal yields.
The Technique: The Rose of Virginia production involves a number of key techniques. Co-fermentation of the varieties gives us our lovely pink colour, and a variation in skin contact times allows us to arrive at just the right combination of colour and tannin. This is followed by a slow cool fermentation, which is stopped when just a few grams of natural grape sugar are left in the wine. This to soften rather than sweeten. Picking slightly early helps retain the natural acidity (very good levels in 2007) to give some zest and crispness on the palate.
| Rodzaj_zamknięcia | korek |
| alkohol | 13 % |
| kategoria wina | rozowe |
| Country | Australia |
| Region | Barossa Valley |
| winogrona | Rosé Cuvée |
| Rocznik | 2008 |
| cukier resztkowy | Nie |
| Kwasowość | Nie |
| Pojemnosc (l) | 0.750 |
| winnica | Charles Melton |
| aromat | ... spicery |
| Polecamy do | Served slightly chilled it is an excellent accompaniment to a wide range of dishes including Thai Style or Antipasto. |
| winiarz | Charlie Melton |
| O Winnicy | "Since the first vintage of Charles Melton Wines in 1984, this small Barossa Valley winery has gained both national and international recognition for its premium red table wines. The wines move from a light red, The Rose of Virginia, described by Anthony Rose in Londons Observer newspaper as, The Best Rosé in Australia, through to Australias premier Rhone-style red, Nine Popes. Charlie Melton also makes small quantities of Shiraz, Cabernet Sauvignon and Sparkling Shiraz, and is the only Australian producer of a vin-santo styled dessert wine, Sotto di Ferro. Charlie was one of the first to recognize the value and tradition of the Barossas old vineyard Grenache, Shiraz and Mourvedre. At a time when others were pulling out vineyards of Shiraz to plant more fashionable varieties, Charlie was convincing farmers to keep their historic vineyards. He was one of a small group of winemakers who helped retain the viticultural heritage of the Barossa. " |
| Styl wina | owocowy |
| Rodzaj Winogron | Shiraz, Cabernet Sauvignon, Grenache |
