This has fast become ‘Mother’s Little Helper’, as mum gleefully calls it. Exceedingly vibrant in colour and flavour, there’s little wonder why. Equally vibrant is the tasting note from the winery: “...raspberries, blood orange peel and garrigue with an underlying crushed rock minerality. Intense flavours of sweet cherry and raspberries are interlocked with red currants and pink peppercorn spice…” I certainly don’t dispute the description’s exuberant accuracy, but it did make me look up “garrigue”. Here’s the definition from Wine Spectator:
“Garrigue refers to the low-growing vegetation on the limestone hills of the Mediterranean coast, not the limestone itself. There are a bunch of bushy, fragrant plants that grow wild there, such as juniper, thyme, rosemary and lavender, and garrigue refers to the sum of them. Think herbes de Provence, or a mix of fresh minty-herbal notes with more pungent, floral fragrances.”
Kinda specific, then. Garrigue indeed.
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
- Shiraz, Sangiovese and Dolcetto
- Serving Temp.
The growing season was a return to gentle, mild and cool conditions. Cool nights and mild days extended the growing season while retaining natural acidity. The fruit quantity was balanced and fruit quality was exceptional, producing vibrant aromas and intense flavours in the white varieties. Overall, a classic vintage producing excellent white and sparkling wines.
The fruit for the 2017 Rosé was picked between the 26th and 31st of March at 11.8° baumé. The grapes were picked in the early morning, destemmed and then crushed to press. They were left between one and three hours on skins, depending on the variety in the press to extract colour, flavours and tannin before being pressed off skins. Once in tank, fermentation with some solids at a 12.0°C ferment temperature was completed slowly over 4 weeks. This allowed retainment of fresh aromas and flavours while providing texture and mouthfeel. The wine was left on yeast lees with weekly stirring to protect the freshness of the wine and adding complexity. The wine was bottled under screw cap.
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...
Fish with summer vegetables
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 zucchini, chopped
- 1 red capsicum, chopped
- 1 eggplant, chopped
- 3 Roma tomatoes, chopped
- 1/4 teaspoon caster sugar
- 1/4 cup chopped basil leaves
- 4 (700g) white fish fillets (see note)
- Olive oil cooking spray
- Lemon wedges, to serve
- Crusty bread, to serve
- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook until tender.
- Stir through basil. Season with salt and pepper.
- Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through.
- Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...