ROCK FERRY BRUT ROSÉ METHODE TRADITIONELLE 2016

Winery notes (2016 Vintage)
"The clone 10-5 Pinot Noir from our Trig Hill vineyard was hand harvested and whole bunched pressed. The free run juice was then settled for 24 hours before being racked into a mix of seasoned oak barrels and stainless-steel barrels for fermentation. After a short warm fermentation, the wine was left on full lees and underwent indigenous MLF in spring. The wine was then tirage bottled and matured for 3.5 years prior to disgorging.

Shows aromas of wild berry, smoke. biscuit, five spices, and cinnamon on the nose with a complex palate of red berry and toast flavours.  Excellent fruit weight and a long finish."

5 Stars & 95/100 Sam Kim, Wine Orbit (2016 Vintage)
"It’s wonderfully complex and seductively expressed on the nose showing white flesh nectarine, rock melon, lemon peel and brioche characters. The palate offers terrific concentration and depth, superbly enhanced by creamy texture and bright acidity, leading to a lengthy expansive finish. Stylish and immensely appealing. Certified organic."

4 ½ Stars Michael Cooper (2016 Vintage)
"The distinctive 2016 vintage was estate-grown in the Trig Hill Vineyard, at Bendigo, partly fermented in seasoned oak barrels, and disgorged after maturing for three and a half years on its yeast lees. Pale pink, it is lively, with strong, strawberryish flavours, hints of peaches and spices, and very good complexity. and a crisp, notably dry (3.5 grams/litre of residual sugar) finish. Certified organic."

4 ½ Stars Yvonne Lorkin (2016 Vintage)
"Crafted by Allan McWilliams, this certified organic bottle of rose gold gorgeousness packs a punch on the palate right from the get-go. With subtle aromas of berry bagel dough, crushed almonds and lemon pith and a lick of Shrewsbury Biscuit and with flavours leaning toward the deliciously dry, mineral-dusted, crunchy-crisp spectrum – it’s taut and textural and if you’re on keto then you’ll probably be kicking yourself right now because you can’t eat a large buttery brioche with it. Long on flavour and ultra-elegant."