L'Odalet Pays D'Oc Le Rose 2017

Once the harvest is brought in, every effort is made to prevent oxydation of the musts as they undergo direct pressing. The wines are vinified at low temperature, depending on the yeast used. Once fermentation is completed, we age the wine on the gross lees or fine lees according to the potential of each vat. Malolactic fermenation is systematically prevented in order to retain as much freshness and tension in the wines as possible.

Limb Vineyards Reserve Barossa Valley Rose 2017

The free-run juice spent several hours on skins, giving the wine its vibrant colour and flavour, prior to cool fermentation to accentuate the red fruit characteristics.

Clare Hills Clare Valley Tempranillo Rose 2018 By Neil Pike

The 2018 vintage was shaped by a typically cool winter and spring, but with below average rainfall. Timing of budburst and flowering were pretty much normal and harvest ultimately commenced for us on 14th February. The fruit for this wine was harvested in mid March. We experienced above average temperatures during January, but February and March were quite mild with no extended periods of heat. Virtually no rain fell in either month.

The fruit for this wine was both machine and hand harvested, then transported to the winery, crushed, chilled and pressed as soon as possible prior to the juice being clarified by cold settling. It was then inoculated with a neutral, pure yeast culture and fermentation carried out in stainless steel, temperature controlled tanks for on average 25-30 days. The wine was stabilized and then filtered prior to bottling in July 2018.   

Rose Amongst The Thorns Rose 2017

Once the grapes reached their optimum maturity level they were harvested in the cool of the night and promptly delivered to the winery. Once fermentation was completed, the blend was put to together to ensure consistency across the wine. It was then filtered and bottled under cork to preserve the aromatic fruit compounds.