Grant Burge Barossa Pinot Rose Dry Style 2019
BAROSSA VALLEY PINOT ROSE PRODUCED BY LEGENDARY BAROSSA PRODUCER GRANT BURGE WINES
- ★★★★★ ★★★★★ 0 out of 5 stars.
- PRODUCED BY LEGENDARY BAROSSA PRODUCER GRANT BURGE WINES
- NEW VINTAGE RELEASE PREVIOUS VINTAGE 94 POINT RATED JAMES HALLIDAY
- PREVIOUS VINTAGE TROPHY FOR BEST ROSE BAROSSA WINE SHOW
- 5 RED STAR RATED WINERY JAMES HALLIDAY
- SOURCED FROM PREMIUM VINEYARDS ACROSS BAROSSA
Pale blushing pink. A delicate yet complex bouquet with aromas of pink grapefruit and the classic red-berry notes of fresh strawberries and red currants; complemented by spicy undertones of clove, cardamom and star anise and the subtle floral top-notes of dried rose petals and elderflower. Sugar-dry yet richly flavoured with a creamy mid palate. Indulgent flavours of strawberries and cream and sweet spices are drawn through to a long lingering finish by bright acidity.
Highly Rated - James Halliday Wine Companion
"59% pinot noir and 39% pinot gris, plus a small percentage of other varieties, fermented in stainless steel. Bright colour; has good depth of red fruit flavours without residual sugar to pump it up."
2019 was a challenging vintage with a hot, dry growing season. These hot drought conditions eliminated excessive vigour and disease problems, but resulted in lower than average crops. Summer and early Autumn were unusually dry, requiring supplemental irrigation to all vineyard sites. The low disease pressures associated with dry, warm conditions coupled with the cool night-time temperatures allowed the vines to produce fruit with exceptional character and flavour while being harvested at lower degrees of sugar ripeness, generally producing vibrant, balanced, lower alcohol styles. The grapes were machine picked in the coolest part of the night and gently destemmed without crushing. Only the most delicate free drain juice was used. After chilling and racking off heavy sediments, the juice was treated with Stabulation - the process of leaving the whole juice on its lees for an extended period (15-30 days) with occasional agitation. This process increases the flavor, mouthfeel and aromatic complexity. After fermentation, the wines were blended and left on yeast lees for as long as possible prior to bottling to increase the creaminess of the palate and impart even more complexity to the nose. The wine was gently fined and filtered prior to bottling.
Barossa Valley, South Australia
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