A rosé with six months skin contact and then matured in barrel. This is rare cool climate, deliciously aromatic, Moscato Rosa, with its heady florals and spice. A perfume especially attractive to bees and wine lovers. Generous in the mouth, unexpectedly dry to finish. Perfect rosé for a summer afternoon.
LOOKS LIKE... Crimson, rose petal sheen
SMELLS LIKE... Rose petal fragrance, sweet turkish delight, cinnamon
DRINK WITH... Grissini, green olives, salami, arancini
CELLAR UNTIL... 2022
Moscato Rosa grapes are destemmed into a squat, refrigerated vat to soak and ferment at 10°C. The shape of the vat reduces the pressure on the cold cap and the ultra-slow ferment can consume as much oxygen as it pleases, sweetening the aromatic notes to musk and ultimately lifting and lightening the palate.
Lead winemaker for Moscato Rosa is Kevin McCarthy. His winemaking style is characterised by brinkmanship, exploration and extensive knowledge; he tasted this style in Friuli in Italy. The tannins are soft and light and the process of extended skin contact provides the time necessary so that tannin polymerise or bind with other molecules such as terpene, protein and aldehyde to become large and insoluble thus slowly falling through the wine to add to the lees and be bumped out when the wine is racked. After six months maceration on skins, Rosa was racked into barrels for another six months before racking again prior to bottling.
Rosa creates an illusion in the glass. The sweet notes of ripe redcurrant, chocolate, toffee and heady musk trick the tastebuds into a sweet sensation. However, the palate is in fact sugarless, generous, with a fine tannin structure and glorious length. Drink as your favourite rose in the cooler months.
Suggested pairing in an entree mode duck liver parfait or a beetroot walnut salad.
Moscato Rosa was planted at Musk Creek Vineyard in the mid 90’s. The original planting material is cuttings from Brown Brothers Mystic Park vineyard located within the Murray Valley. The variety is generally grown in Rutherglen and Swan Hill to make their fortified Muscat.
We chose to grow what we call Moscato Rosa in this ultra cool site on the edge of Main Ridge, with the expectation to reap a fine perfume with finer lighter tannin more suitable for table wine. Its only one acre of a 12 acre vineyard, and is always the last block to ripen, surviving a rainy start to April, picked on 14th April 2018 with a final Baume of 14.2.
Good friends suggest pouring over ice with a generous splash of effervescent mineral water.
Picked 13th April 2018
Bottled May 2019