Bertarose is a historic Bertani wine produced since the 1930s; today it has been given a modern makeover in order to bring out the fresh and pleasant features much sought after in a rosé. The excellent microclimate in the inland hills of Lake Garda, combined with an expert use of the variety and rigorous care in the vineyard, enables Bertani to produces this fresh and well-balanced rosé.
The grapes for this wine are grown in hillside vineyards above Lake Garda, on calcareous-clay soils.
The harvest is done at the end of September. The two varieties are vinified separately, using an innovative on-the-skins fermentation for the Molinara and off-the skins fermentation for the Merlot. Once fermentation is finished, the two wines are blended and then aged in stainless steel tanks for about three months on the lees at the end of fermentation.
This wine has a lychee-pink colour. There are fresh aromas of pomegranate and redcurrants with notes of white flowers. It is decisive on the palate, with good body and good balance between acidity and tanginess. It has excellent length. Perfect as an aperitif, it also goes well with salads, delicate-flavoured pasta dishes and white meat.
Merlot makes a great rosé, light and refreshing with a pleasant summer-fruit fragrance and flavour.
The Dal Cero family has transformed their Ca' dei Frati property, situated on the southern shores of Lake Garda, into a model Italian estate over the past two decades. Back in 1987, they had 12 hectares of vineyard but now, following the purchase of a large chunk of prime vineyard in 2008, they have over 160 hectares. This increase in quantity has been matched by an increase in quality and today they remain the best producer in Lugana.
The secret to the success of the Ca' dei Frati wines is their outstanding vineyards. Most producers in the zone overcrop and train the vines high. At Ca' dei Frati, the vines are trained low, newer vineyards have a higher density of planting, and yields are well below the average for the zone. Fruit for this wine came from two vineyards, 'I Frati' in Sirmione and 'La Tur' in Desenzano. The soils are a mixture of chalky clay, sand and lime. The vines are single and double Guyot trained. The yield is 9 tonnes per hectare.
2016 saw a hot and dry summer in Lombardy. A cool spring with some rainfall was followed by a hot June and July. Large shifts between day and night time temperatures throughout August helped to balance ripening and produce healthy, grapes with refreshing acidity.
There was a short period of skin contact at the start of the vinification process to extract colour. The must was fermented in temperature-controlled stainless steel tanks. After fermentation, 80% of the wine was allowed to undergo malolactic fermentation. The wine remained in tank for six months before bottling and then a further two months in bottle before release.
Rosa dei Frati is light pink with a touch of 'onion skin' orange. Zesty and vibrant with aromas of summer pudding and strawberries, it is perfectly balanced with a lovely refreshing finish.
Charles Melton Wines has produced premium Barossa red wines since 1984. At that time, Charlie and a small band of Barossan winemakers turned their winemaking efforts to what were then considered a couple of unfashionable varieties: Shiraz and Grenache. These wines were initially styled on those from the Rhône but are now considered leading examples of the varieties in their own right.
At Charles Melton Wines, great emphasis is placed on the quality of fruit. All grapes are dry grown and harvested from the winery's own 80 acres of prime Barossa vineyard land, as well as from a select group of grape growers. Yields are extremely low with often only one tonne per half hectare and the vineyards are truly old with many exceeding 80 years.
Average winter and spring rainfall set the vineyard up for a great 2017/18 season. Warm and dry conditions in late spring and early summer encouraged early ripening and harvest began the first week of February.
The fruit was crushed and destemmed, then cold soaked on its skins for 48 hours. The juice was then drained and the skins pressed. Only the free-run juice was used for the Rose of Virginia. The juice was then cold settled, and racked off its lees after two days. The wine was fermented at low temperatures (10-12ºC) in stainless steel tanks to retain the elegant fruit and floral aromatics.
This rosé has a fragrant Turkish Delight bouquet, with a little pepper and spice to add complexity. The usual unique vibrant cerise tint adds colour to the table. Balanced acidity, tannin and weight give the usual Rose of Virginia combination of richness yet crispness. It will retain its fruit sweetness and perfume over a couple of years at least.
The 2016 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2017 edition reviews of (both) their Top 30 Rosés and Celebrity Vintners (see blue links below).
Château Miraval is located in the Provence village of Correns, the first 100% organic village in France. All of the crops, including grapes, are grown organically in this wild and picturesque town. Tucked away in its own private valley, the château is surrounded by ancient woodlands and olive groves. Following ancient Celtic and Roman occupation, the property served as a host to monastic practice and as a home to members of the French court in the 14th century. Since 2012, the Perrin family has been involved in wine production at the estate, and has overseen investment in the latest wine-making technology and innovation.
Château Miraval has 50 hectares of grapes grown on the estate. The majority of the fruit for this wine comes from the Château's three best parcels - Muriers, Longue and Romarin. The remainder is sourced from within the Correns region, just north of Brignoles in the heart of Provence. The terraced vineyards are at 350 metres altitude, resulting in cool nights that moderate the warm days which in turn help the grapes retain their delicate aromas and crisp acidity. The clay and chalk soils at Miraval are also important for quality because they help regulate water supply to the vines so they have water when they need it and drainage when they don't.
2017 was one of the most difficult vintages in living memory for Provence, suffering from hail and frost in the spring before a drought in the summer. Although the crop was small, the fruit is tremendously concentrated, meaning that the quality is excellent. Harvest was one of the earliest recorded, beginning mid-August.
Grapes were harvested by hand in the cool, early hours of the morning and hand sorted twice to ensure that only the best grapes made it into the rosé. The Cinsault, Grenache and Rolle parcels were gently pressed to extract just the right amount of colour, while the Syrah was made using the saignée method. The wine was fermented in temperature controlled stainless steel tanks separately and then blended post fermentation. Additionally, the Rolle was put into 228 litre barrels, with occasional bâtonnage to add texture and complexity.
The wine has a beautiful pale, petal-pink colour, with bright nuances. On the nose, it has aromas of fresh strawberries and spring flowers. It finishes with a refreshing acidity, minerality and a saline finish.
For 10 generations, the Bourgeois family have devoted their passion and values to Sauvignon Blanc and Pinot Noir to craft wines of unique expression. Each member of the family, Jean-Marie Bourgeois, Arnaud, Lionel & Jean-Christophe, bring their wine knowledge and expertise to the estate. The vineyard is situated at the village of Chavignol, on the greatest terroirs of Sancerre and Pouilly-Fumé, where they work on a mosaic of many vine plots. Each plot is isolated and worked in respect of its origin to reveal, in the most precise and true way, the expression of its terroir - either Kimmerigdian marls, Flint or Limestone Clay soils.
This wine is 100% Pinot Noir.
To see an excellent and informative technical / tasting sheet for this wine from the winemaker, please click on the blue link below.
El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand-picking into 350 kg crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.
This wine is a blend of Tempranillo and Garnacha.
To see an excellent information sheet and tasting note for the El Coto Rosado, please click on the blue link below.
Goyenechea Winery was founded in 1868 by the brothers Santiago and Narciso Goyenechea. They began their business in Argentina by establishing wine and spirits stores in Buenos Aires. Later they went on to purchase an estate and winery in Villa Atuel, to the south of the Mendoza Province. Today, the fourth and fifth generations work together with the same dedication and commitment as their predecessors, making Goyenechea a true family-run business in the world of winemaking.
This wine is made using 100% Merlot from the Goyenechea La Vasconia Estate, in Villa Atuel.
After a short maceration, the must undergoes cold fermentation in stainless-steel tanks; it is made without the use of wood to preserve its freshness.
The Goyenechea Merlot Rosé is a bright and lively pink-coloured wine, which is fresh, and has good intensity. The floral and fruity aromas are typical of the variety. On the palate the wine is smooth, light, with a slight natural sweetness and strawberry and raspberry flavours. This young wine is perfect to drink chilled with sea-food, sweets or desserts.
Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2018 edition's 'Weekday Wines' (see blue link below).
The 2015 vintage was awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2017 edition review of their Top 30 Rosés (see blue links below).
Las Fincas is the product of a long friendship between Julián Chivite and the Arzak family and their shared passion for rosé wines. The grapes come from vineyards in northern Navarra, which are influenced by Atlantic and Continental climates.
"We began to conceptualize our perfect rosé, that wine we would always want to drink, and from there Chivite Las Fincas was conceived. Our Garnacha and Tempranillo grapes are grown on the Finca de Legardeta, land that has belonged to my family for years, where the Atlantic-continental climate and soil have always contributed to the exceptional characteristics of all of our wines." Julian Chivite
The careful winemaking process is based around the traditional bleeding method, or saignée, which takes place after a brief maceration period allowing for the extraction of aromas, thus preserving the characteristic refinement of this wine. Low-temperature fermentation takes place over approximately 21 days in stainless steel tanks and then the wine is aged on its lees.
The Las Fincas Rosado is pale pink with intense fruity aromas – white stone fruit, pomegranate, fresh cherry, raspberry – with a delicate floral finish. The palate is smooth, balanced, unctuous, and lively, with a character and persistence that are surprising given the wine’s delicate appearance.
An excellent match for rice dishes, barbecue, white meats, seafood, and salads.
Rosé Grande Réserve is a splash of a fresh fruit bouquet with a nose of flowers. Its authentic aroma and its flavours fully illustrate the freshness and the benefits of organic agriculture.
Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand's leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.
Flowering conditions in December were perfect, followed by the hottest temperatures Marlborough has experienced in January. February produced a month of rainfall. Despite these challenging weather conditions, the fruit ripened well - 10 days earlier than usual. Effective methods of canopy management and cropping levels, plus extended dry periods in March kept disease to a minimum. Lower yields produced ripe and intensely flavoured fruit in 2018.
In 2001 Saint Clair introduced a ‘grading system’ for each of its vineyards and marks them out of 10 for quality each year. This provides valuable information in terms of which vineyards provide the best fruit and which varieties produce the best quality within each of the vineyards. The grading system is also used extensively as a management tool for identifying and improving best vineyard practices. The vineyards are carefully managed, using a sustainable approach with minimal use of vineyard sprays, maintaining an open canopy with good light and airflow, leaf plucking, fruit and shoot thinning and selection.
The fruit was harvested in the cool of the night in order to retain freshness and capture the fruit flavours. The grapes spent only a few hours on skins to extract the delicate flavour, aroma and colour and were then carefully pressed. After settling, the juice was fermented in 100% stainless steel tanks at cool temperatures to retain the pure fruit flavours and freshness. The wine was then stabilised and prepared for bottling.
This wine is made using Pinot Gris 94%, Malbec 3%, Pinot Noir 2%, Pinot Blanc 1%.
Pale watermelon blush in colour, this is a refreshing rosé with aromatic pink grapefruit, summer berries and lemon blossom on the nose. It is beautifully balanced, with a juicy palate of ripe watermelon, nashi pear and pink grapefruit flavours. An ideal match with salmon, grilled fish or summer salads.
The Running Duck range is made by Stellar Organics – the pioneer winery from Western South Africa. The wines are certified organic and have also been made according to “Fair for life” guidelines. This social & fair trade certification ensures that human rights are guaranteed at any stage of production, that workers enjoy good and fair working conditions and that smallholder farmers receive a fair price.
The brand is named after the Indian Runners ducks sent roaming into the vineyards to eat snails and other threats to the vines. This is natural pest control and allows the winery not to use pesticides and other harmful chemicals.
This wine has a lovely strawberry pink colour. Ripe strawberry and raspberry dominate the flavours. It has fresh acidity and a tropical fruity finish. This wine goes well with pizza, pasta dishes, cheeses and salad.
The wines of Tenuta Ammiraglia represent the Frescobaldi’s expression of modern Tuscan wines: influenced and inspired by the Mediterranean sun, sea and coastal breezes. The modern Ammiraglia winery, designed by the architect Piero Sartogo, is reminiscent of the prow of a ship pointing towards the sea. Perfectly integrated amid the hills and covered with greenery, it combines the most recent technological innovations with respect for the land and surrounding nature. The wines of Tenuta Ammiraglia are distinguished by the freshness, minerality and richness of the fruit.
A relatively dry and mild winter in 2017 led to earlier budding than usual. The spring rainfall guaranteed excellent water reserves during the long, dry summer with temperatures consistently exceeding 30°C, which guaranteed grapes in excellent health.
Located in Magliano in the Maremma on the southern tip of Tuscany, the Ammiraglia estate boasts 150 hectares of vineyards that blanket gently rolling hills overlooking the Tyrrhenian Sea. In this area the amount of sun and reflected light reach the highest levels and together with the marine breezes create particularly favourable growing conditions. To enhance the unique character of this territory a reservoir was created to collect water and give freshness to the vineyards during the driest months of the year. The combination of all of these factors, impart the wines of Ammiraglia with exceptional richness and aromas that are unique to Maremma.
The berries were carefully selected and immediately pressed without any maceration, capturing just a hint of the colour from the skins, resulting in the delicate rosé colour. The grapes were then fermented in temperature controlled stainless steel for three months, retaining the purity of fruit and aromatic expression. The wine did not go through malolactic fermentation. The Syrah was blended with a touch of Vermentino and the wine spent one month in bottle, prior to release.
Refined and elegant, Alìe is characterised by its delicate rose colour and subtle peach highlights. Enveloping and well rounded on the palate, with citrus notes of pink grapefruit and a hint of cherry underpinned by a streak of minerality. A beautifully balanced wine, with an intense and persistent finish. Alìe partners beautifully with smoked fish, particularly salmon, as well as with prosciutto, lighter meats, poultry and fish. It is particularly recommended with spicy dishes and Asian cuisine.
Proudly made in California, this fantastic wine is full of fruity flavours to "delight your taste buds and tickle your fancy" according to the lovely folks at Bulletin!
Made from Zinfandel grapes, this juicy rose is bursting with flavours of watermelon, cherries and raspberries yet is refreshing bright and crisp on the palate.
Perfect with spicy Chilli Tempura King Prawns or Calamari. It is also fabulous to enjoy with friends and is a perfect wine for parties and barbecues.