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This little beauty comes from ‘the dark side’ of the Mount Camel range in Heathcote. It’s made from Shiraz and Grenache. It’s savoury and seedy and downright delicious.
The Whole Lotta Rosé is made in the saignée method, a process whereby the pink juice is “bled” off of the crushed grapes after only (in this case) a day on skins. The juice then was fermented wild in old oak.
This process not only makes for ripping Rosé, but intensifies the remaining juice in the original wine. Win win, you might say.
Drink this chilled sitting on a deck with classic rock blaring. You’ll be glad you did.
What It Tastes Like
Raspberry, cherry, some cheeky spiced notes. A trill of herbal things and a soft creamy mid-palate. The tiniest twinge of sweetness just to keep you coming back for more.
Fruit picked from the Mount Camel Range in Heathcote.
The Shiraz and Grenache from the red wine is bled off after one day on skins to provide pink juice for the Rosé that is fermented with indigeonous yeast in old barriques. The wine goes through natural malaloctic fermentation and remains on lees in the old barriques until it is ready to be bottled as a funky and complex Rosé.
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
Liquid Rock'n Roll
This is winemaker Alex Byrne’s pet project. A set of wines made from various premium parcels of fruit from around Victoria, this eye-catching range offers interesting wine styles at cracking prices. Amazing drinkability and the quality of Alex’s craftsmanship at a bargain price.
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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