The Wandin Valley Estate Rosé has developed somewhat of a cult following over the last few years. This was highlighted last year with the 2006 vintage picking up a trophy at the Boutique Winemakers Show in Sydney and then going on to sell out in a record six months.

This year we have continued to develop the style of our Rosé as we strive for greater depth and complexity whilst maintaining fruit freshness. Like the 2006, the ‘07 is a blend of estate grown Cabernet Sauvignon (65%) and Shiraz (35%). The average vine age is around 20 years which helps us to maintain low yields (approx 1.5 – 2 tons / acre) and achieve great fruit concentration. The juice is either drawn through saignée or lightly pressed from must that has spent between 24 and 48 hours in tank, cold soaking. 50% of the Shiraz juice (18% of the blend) was fermented in new American Oak Hogs Heads. This year we fermented with Rhone-isolated yeast strains to give the wine greater complexity and more of a “funky” edge. In the past we had used more aromatic yeast strains, but we began to feel they were producing slightly one-dimensional wines. All blend components were fermented to dryness, and that is how the finished wine remains (residual sugar < 3.0g/L). This dryness in combination with the acidity of the wine (pH; 3.27 and TA; 6.4 g/L), has resulted in a Rosé that is bright, fresh and very food friendly. The 2007 Rosé goes to bottle without fining.

It is our goal to establish the Wandin Valley Estate Pavilion Rosé as one of Australia’s best premium warm climate Rosé’s. Though such bold ambitions need to be balanced with a degree of humility….we find pink t-shirts usually do the trick!