Rosé is our least serious wine. It’s not serious in nature – it is serious in flavour.
Our favourite lunchtime wine, the one that you can drink and not question. It’s the condensation-beaded glass, fruit sweetness and that glorious blush redolent of a setting sun on a warm summer’s evening.
Bright watermelon pink in colour, this Rosé is brimming with gorgeous raspberry, strawberry and red cherry aromas.The palate is fresh and juicy with bright red berry flavours and a dash of delicate spice. It has a nice balance and a dry, fruit filled finish.
Every JT Rosé, begins it’s life in the middle of the night, with the harvesting of the fruit in the cool temperatures of the first few hours of the day. At the winery I quickly crush the grapes and then hold the freshly released juice in contact with the grape skins for a precise amount of time. This “time on skins” allows the bright red colours and delightful aromas found only in the skins of the grapes to infuse into the juice. This is the key step to making a good Rosé. Following this the juice was gently pressed and allowed to settle for 48 hours. After racking off the lees, I then kicked off a long and cool fermentation with a selected yeast strain. The wine was then protein and cold-stabilised and and sealed it with a screw cap to lock in its fresh fruit flavours.