Barossa 13.0% Screwcap $20 Source: Sample
On the hunt for a Rosé made from fruit off 160 year old vines? Look no further…
This is in the “red drinker’s Rosé” mould, deep ruby-hued and with a lot of weight on the palate. It’s not a style I seek out, but I know it has many fans (James Halliday seems to be quite partial to big Rosés). I’ve tasted a few that belong under the same heading this year and this smashes all of them. Why? It’s an over-used term, but it’s all about balance. And retaining some fresh fruit characters.
Cherries, raspberries, strawberries, redskin lollies and rose petals with a dark treacle bass note. The acidity cleans it all up nicely on a finish of surprising crispness, given what comes before. Interestingly textural and it all flows very well, although it is a touch “sticky” on the mid palate. There’s a tiny amount of vanilla, along with gentle spice. It isn’t overtly sweet at all.
I suspect Cirillo is making the wines he wants to and letting them seek out people who will appreciate his interpretations. That sense of intent is admirable, especially in the current climate, which encourages pandering to whatever consumer fashion is hot. What’s more, he’s convinced me of the validity of this sort of Rosé, even if it isn’t my preferred expression.
Email Winery- marcocirillo@adam.com.au
Interesting note JP, it makes interesting reading because I just posted what must be an almost once a year note on rose for myself.
By the way, where do you get the ' do hickey thingy above the e in blogger for writing rose properly, sad, but I don't know how.
Did you feel this grenache based Barossa rose was better for having spent a year in the bottle? I had a bottle of Melton's 09 last week and it seemed significantly smoother, deeper, more richly textured and balanced than the 2010 I just had.
Cheers,
Chris P
p.s. even though I'm not much of a rose drinker I'm quite partial to the lighter, more savoury nebbiolo/pinot styles myself
Some keyboards let you insert the "do hickey thingy" but I haven't discovered how to on my lap top…so it's a cut & paste job if you can be bothered. Usually depends on whether or not I'm having an obsessive day
Unfortunately I can't answer the second question as this was my first tasting of this wine. I certainly do think some Rosés benefit from air, and the back label of this suggests it will age "over the decade". I won't be exploring the veracity of that, but who knows?
No 2010 Charlie Melton Rose of Virginia here in Brissy yet (that I've spotted). Will be keen to try it and compare notes when I can.
cheers
j
I thought much the same. Not my style but good proof that rosé can be made in so many ways, and well