D'Sas Rosé 2017
- Crisp, dry
- King Valley
There are two ways of making rosé. One involves bleeding off some of the juice from grapes otherwise destined for red wine; i.e. a side-product. The other involves purposefully growing grapes for rosé and rosé only, ensuring that all pruning, bunch thinning and harvest activities are based around what’s best for the pending pink stuff. This is the latter. ‘Serious rosé’ for serious occasions. Like Thursday night, when you just want something a little lighter than the cab that you opened yesterday but a bit more body than the semillon that’ll be better after another night in the fridge anyway. Lucky you’re well-stocked with the latest from D’Sas. Who knows what might have transpired otherwise.
“Sangiovese has found a home in the king valley, both in red wines and rose! Cloves, spice, strawberry, musk and everything you want to crisp dry Rose.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- King Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The region of King Valley is as impressive as its name. With a magnificent vineyard area covering 1,800ha, it represents half of all the plantings in North East Victoria. Celebrated for its innovative varietals, covering all corners of the globe - from Spain, to Germany, France, Russia and more famously Italy, it's this point of difference that has made the area such a revered Aussie wine region. Gentle slopes, warm days and cool nights make it an ideal area to produce Mediterranean varieties such as Nebbiolo, Sangiovese and Prosecco amongst many other out-of-the-box wines - talk about La Dolce Vita!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chicken and sesame salad
- 1 barbecued chicken
- 120g baby spinach, washed, dried
- 1 large carrot, peeled, thinly sliced
- 4 green onions, thinly sliced
- 2 bunches asparagus, trimmed, cut into thirds
- 1 tablespoon sesame seeds, toasted
- 1/3 cup fresh orange juice
- 2 tablespoons tahini
- Remove flesh from chicken. Shred chicken. Place into a bowl. Add spinach, carrot and onions.
- Half-fill a frying pan with water. Bring to the boil over medium heat. Add asparagus. Cook until just tender. Drain. Refresh under cold water.
- Make dressing Whisk together orange juice, tahini, and salt and pepper.
- Add asparagus and dressing to chicken mixture. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve.