Our 2010 Sparkling Rosé shows just how special Pinot Noir sparkling can be.
Recommended food pairings: The perfect accompaniment to a range of canapés including smoked salmon and dill mayonnaise. Or why not try it with pan-fried ocean trout served with bok choy and a garlic and soy dressing, and for the sweet tooth; raspberry and vanilla parfait.
Growing Conditions: The grapes used to make this wine were grown in the cool-climate vineyards of northern Tasmania. The wine is made from almost entirely Pinot Noir and a splash of Chardonnay.
Winemaker: Tom Wallace
Winemaking notes: The grapes were handpicked and whole-bunch pressed after a short period in contact with the skins to get the colour. The fruit was harvested from late February to late March 2010 at 10.0 to 11.0 baumé. The wine was made in strict adherence to the traditional Méthod techniques with 100% of the wine undergoing malo lactic fermentation, and a long, slow secondary fermentation in the bottle. It spent 6 years resting on lees prior to disgorging and dosage. The wine has an alcohol of 12.0%, a pH of 3.18, an acid level of 7.1 g/L.
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