Rosé wines can vary greatly in colour – from blush pink to raspberry red and everything in between. The colour is not an indicator of sweetness, but more how much contact the juice has had with the grape skins. The longer the contact, the deeper the colour.
Rosé can be made from any red grape variety and it is up to the winemaker to determine the direction of the wine. The grapes chosen for the wine will have a significant influence over the style produced.
There are three methods for producing Rosé – saignée, skin contact and blending.
• Saignée, or bleed off, is produced when juice is bled off from red must (skins, seeds and stems). The saignée is then fermented separately.
• The skin contact method sees grapes crushed with the skins allowed to remain in contact with the juice for a short period of time before being discarded for fermentation.
• Blending involves the mixing of red wine into white wine. This method is not common and usually discouraged.
Whilst Rosé is usually associated with summer, it is actually the perfect wine to drink throughout the year. In summer enjoy it chilled between 4-8 degrees and served with ocean trout, smoked salmon or soft cheeses. In the cooler months, you can enjoy Rosé at room temperature. When Rosé has more body and mouthfeel, tannins along with fine acidity, such as our Cabernet Sauvignon dominant Estate Rosé, it can be a great pairing for hearty dishes such as winter vegetables in broth or fattier dishes such as pork and lamb which pair well with the acidity in the wine.