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This is a lovely little Rosé with plenty of interest factor.
The fruit is fermented long and slow inside old, neutral oak barrels for anywhere up to 100 days. This slow, natural ferment slowly builds texture while maintaining brilliant vitality and ultimately great drinkability.
The savoury elements of the Sangiovese grape add layers of spice to the bright a shiny fruit in the 2016 making it the most smashable version of this wine to date.
What It Tastes Like
Crisp and crunchy with raspberry and fresh cherry characters. Lip-smacking acid keeps the spiced berried show on track. Soft touches of tannin only up the sheer drinkability and food friendliness of the whole package. Great Rosé. Simply delightful.
all being farmed off to 100% old French oak for fermentation with a lot of lees work for texture. Natural ferments on the Rosé are commonly seeing super long fermentation periods of around 100 days and the wine has struck a chord of balance between a textured mid palate, yet supported by linear acidity.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2018
About the Producer
Foster e Rocco
Based in the Sangiovese renowned Victorian region of Heathcote, Foster e Rocco is the venture of long time friends and sommeliers Adam Foster and Lincoln Riley. Their aim is to create approachable, food friendly wines that they love to drink, and that represent the versatility of the Sangiovese grape.
Put simply, they are one of the premier Sangiovese producers in the country.
Heathcote’s reputation is for big Shiraz. And they do it so well. But the times they are a changin’ with Italian varieties such as Fiano, Sangiovese, Nero d’Avola and Sagrantino all finding themselves well at home in the ancient Cambrian soils.
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