2017 Salasso Rosé

2017
Salasso Rosé

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Tasting Profile

October 2017

The salmon orange colour of the 2017 Salasso Rose indicates the style of wine to follow – Notes of strawberry, musk and pink florals that are complimented by cardamom spice and orange peel. The cooler season has delivered a palate with cranberry-like acidity and a slight creaminess from the barrel ageing. More citrus on the palate that leads to a dry, spice laden finish.

Alcohol 12.5%

 

Tasting Profile 2017
Tasting Profile 2016
Tasting Profile 2015

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Reviews

WineFront November 2017

A bit of funk and struck match, rosehip tea, just-ripe strawberries dusted with spice. Savoury, almost white peppery in flavour and texture, a light tang and an earthy finish of good length. Character and a little bit extra, as per usual.

93 points

Gary Walsh

Reviews 2017
Reviews 2016
Reviews 2015

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The Vintage

September 2016 was cold and wet and the predicted La Niña did not fully eventuate. The cold weather continued throughout October and November and the soils remained cool for longer than usual, resulting in a flowering period which was almost twice as long as usual. There was some reduction in fruit-set that resulted in lower than average yields. Throughout the growing season disease pressure was quite high. While the season presented us with challenges, the diligence and hard work of the viticultural team ensured the health of our vineyards. We continue to produce our estate made compost and our fungal compost tea. Our knowledge of our properties continues to evolve, providing a strong foundation for future years. Mild conditions and the occasional rain storm lengthened the harvest period. Picking concluded mid-April, for some of our blocks this was the latest they had been picked in over a decade. The wines are showing a finesse and coolness from the longer growing season, with great acidity and bright flavours.
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The Vineyard

This Rosé was made from estate grown Pinot Noir and Shiraz grapes. Winemaking The fruit was whole bunch pressed and fermented without yeast inoculation in a mix of old French oak barriques and concrete tank. Once dry, the wine was left sur lie for several months prior to bottling.

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