Bethany First Village Barossa Valley Rose 2022
98 POINT RATED WINESTATE MAGAZINE BAROSSA VALLEY ROSE FROM BETHANY WINES
- ★★★★★ ★★★★★ 0 out of 5 stars.
- 98 POINT RATED WINESTATE MAGAZINE
- 92 POINT RATED KEN GARGETT WINE PILOT
- AWARD WINNER BAROSSA VALLEY WINE SHOW
- 5 RED STAR RATED WINERY JAMES HALLIDAY
- PREVIOUS VINTAGE 95 POINT RATED GOLD MEDAL BAROSSA WINE SHOW
A palate with texture and savoury direction that is filled with a blance of strawberries, raspberry coulis, red apples and a hint of fairy floss on the exit. Texture comes from the lees stirring and gives body without sweetness, finish is long, finely shaped and filled with red apple skins and the tiniest hint of strawberry shortcake.
98 Point Rated - Winestate Magazine 2023
"Attractive bright floral fragrances with savoury nuances. Nicely focused strawberry and cream flavours on a textured palate with a mineral edge and perfect acid balance."
92 Point Rated - Ken Gargett Wine Pilot
"This exciting Barossa Rosé is an intriguing blend of Grenache (59%), Mataro (23%), Cinsault (15%) and Riesling (3%). The grapes were pressed and co-fermented in stainless steel, with minimal skin contact. Lees stirring took place twice a week for two months, before racking. The small portion of Riesling was wild fermented on skins before pressing to older oak to finalise fermentation. Once dry, it was blended to the final wine, with the intention of adding textural and aromatic complexity. The colour is reminiscent of a lovely orange/pink sunset. Generous aromatics and perfumes flood from the glass. Gentle red fruits, hints of wild strawberries, florals and even a touch of stonefruit. Clean, fresh and linear, it also shows bright acidity and excellent length. Delicious and refreshing now, this wine would sit well in the cellar for four to six years, although, personally, I’d opt for the exuberance of youth."
Barossa Valley Wine Show 2022
The 2022 vintage overall was a very balanced and excellent vintage. Adequate rainfall in 2021 was followed a heavy hailstorm which did create some damage in the Shiraz vineyards. However, the main summer ripening season was blessed by moderate temperatures with no very hot (>35C) days and cool nights. This lead to a long and gentle ripening period allowing all fruit to achieve full flavour maturity along with sugar ripeness. The outcome was a long harvest period without any undue pressure from the weather and both white and red grapes showing great flavour intensity, excellent retention of acid and in the case of the red grapes, exceptional colour density.
All grapes were direct pressed with minimal skin contact and co-fermented in stainless steel. The wine was lees stirred twice a week for two months before being racked. The Riesling portion was wild fermented on skins before being pressed to seasoned oak to complete its ferment. Once dry it was blended to the final wine to add textural and aromatic complexity.
A delicious blend of 59% Grenache, 23% Mataro, 15% Cinsault and 3% Riesling.
Barossa Valley, South Australia
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