2018 Salasso Rosé

Salasso Rosé



$0.00 AUD


Tasting Profile

September 2018

Displaying a delicate onion skin colour, the 2018 Salasso presents a bright perfume of mandarin, wild red berries, cinnamon and watermelon. It is seamless and energetic on the palate, offering a combination of dry, structural elements and a supple strawberry and cream texture, capped off with a fresh red berry finish.

Alcohol 13%


Tasting Profile 2018
Tasting Profile 2017
Tasting Profile 2016




James Halliday Australian Wine Companion 2020

Very pale tea rose. And very aromatic too. Heady florals, spicy red currants, maybe a hint of complexing sulphides. It’s textural, pinot gris-like moving from a sweet entry to savoury and dry in a thrice; but ultimately savoury, dry and polished. Really well made.

95 points

David Bicknell

The Wine Front, October 2018

Pale, pretty, subtle red fruit and white cherry, a liquorice juiciness. It’s soft and flavoursome, gentle acidity, powdery texture, blood orange in the aftertaste. Quiet complexity. Spot on.

94 points

Gary Walsh

Reviews 2018
Reviews 2017
Reviews 2016


The Vintage

Following a wet Winter, budburst commenced relatively late in mid September. The Winter rainfall set up the vineyards well for Spring with overall temperatures during Spring slightly higher than average accompanied by below average rainfall. Flowering commenced mid late November with ideal weather conditions, resulting in one of the best fruit sets in many years. The mild to warm conditions continued throughout Summer and veraison commenced in mid January. Harvest delivered fruitful crop loads matched with very stable weather conditions, ensuring vine performance and good ripeness. Picking commenced late February and the viticultural team worked steadily until the beginning of April delivering outstanding fruit. The white wines display excellent acidity, depth and intense fruit flavours. The red wines look poised and elegant with powerful aromatics and a great balance between tannin and acid.

The Vineyard

The fruit was whole bunch pressed and fermentation commenced spontaneously with ambient yeasts in a mix of large-format foudre and old French oak barriques. Once dry, the wine was left sur lie for several months prior to bottling. The wine was bottled without fining and with minimal filtration.