There are quite a number of methods of making Rosato including juice run-off the red grapes or blending but for this wine we partially crushed the fruit by foot stomping and then let the juice and skins steep overnight. The grapes were then pressed to tank and the juice dispatched to the Hunter Valley. A small amount was fermented in old oak but the majority in stainless steel tank. Bottled in early May 2016.
Brokenwood’s second make of Rosé and again is something special. For a start it is Rosato, Italian for Rose, as it is made from the Nebbiolo grape and in fact a combination of two clones 111 and 230z grown at the Indigo Vineyard, Beechworth.
Stylistically it is also European where the wine has fruit sweetness but a dry finish. The actual residual sugar is about the same as our Semillon, just over 3 grams per litre. We wanted to make a savoury wine that could withstand being chilled and have plenty of florals and texture on the palate. Enjoy.
Nebbiolo is one of the main grapes of Piemonte in North West Italy and you can't go past their famous cuisine, including antipasti and grissini - the metre long bread sticks. Foi Gras wouldn't go astray either.
Best consumed over the medium term.