Viticulture
The complexity of the NV Rosé is a natural result of the diversity of vineyards used, including sites of varying altitude, age and aspect. Grapes were sourced from a range of premium cool climate viticultural sites in the southern wine regions of Australia, including the Yarra Valley, Strathbogie, the King and Buffalo Valleys (Victoria) and Coonawarra (South Australia). Soils at these sites vary from free draining sandy loams to aged alluvial loams with high clay content. Most of the selected vineyards are trained to the standard vertical shoot positioning trellis to minimise the development of phenolics and tannins whilst maintaining vibrancy of flavour.
Winemaking & Maturation
Chardonnay, Pinot Noir and Pinot Meunier fruit were harvested from mid-February through to March. Batches from each vineyard were kept separate providing the inoculation with yeast, fermentation occurred in stainless steel tanks with approximately 30% of the batches going through malolactic fermentation. After fermentation, once these wines were settled and stabilised, they were ready for assemblage (blending). The winemaking team assembled the NV Rosé selecting each base wine on their individual aroma and flavour characteristics. Up to 80 individual base wines and one to three year old reserve wines were blended to capture the consistent style and complexity inherent in Green Point NV Rosé. The blend includes the addition of a small percentage (6-8%) of a specially selected Pinot Noir base wine, fermented on skins to provide a distinct colour, red berry flavour and additional complexity to the NV Rosé style. The reserve wines had been held in a combination of oak barrels and stainless steel and comprise more than 20% of the blend, a key element in the NV Rosé style. A secondary ferment was initiated in the blended wine before it was bottled and sealed. Following the secondary ferment the wine was aged on the yeast lees for 18 months, an essential part of the Méthode Traditionnelle process, contributing a range of complex, savoury aromas and flavour characteristics to the finished wine. Individual bottles were then riddled and disgorged and a small amount of dosage liqueur was added to finish the wine. To preserve the wine and eliminate the risk associated with the traditional cork closure, the NV Rosé is capped with a crown seal. After a further three months bottle age the wine was ready for release, the last step in a two year winemaking process.winemaking team with an extensive selection of blending options to optimise complexity and structure.
Tasting Note
The colour is reminiscent of pink peach skin with vibrant rose gold to light bronze hues. Fresh ripe black cherries, citrus and stone fruit notes dominate the nose, complimented by freshly baked pie crust aromas from 18 months of yeast age. The entry is gentle and creamy with mouthfilling stone fruits, raspberry and vanilla icecream characters. Soft citrus tones keep the palate fresh, balanced and focused. The inclusion of a little red base wine in the assemblage provides an extra layer of savoury complexity, additional richness, as well as persistence to the dry, crisp finish.
