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Pete's makes a mean rosé which modelled loosely on his beloved weighty, textural rosés of Provence. We'll never forget his response to tasting Pibarnon's Bandol rosé at our most recent trade day. Instead of the usual, measured response, Pete let out a growl of approval much like Cookie Monster on receipt of some freshly baked cookies. Me want rosé! To be blunt, this is an absolute benchmark for Australian rosé and can mix it up with the world's best. Pete makes this from Grenache, Cinsault, Mataro and a little Shiraz. We include the review below, for the 2011, so to give you some idea of the style.
Mataro 45% Cinsault 25% Grenache 23% Shiraz 7% - Appealing and complex mix of fresh fruit and A complex and refined provencal style RosÃ© with subtle, discreet aromatics of pomegranate, just ripened strawberries, subtle spice, red apple, cherry guava with a strong minerality. The palate is bone dry with flavours ranging through strawberries, musky dried rose petals and brioche with a refreshing dryness from acidity and fine tannins. A complex and refined Mediterranean style with subtle, discreet aromatics. Musk, raspberry, pink rose petals, just ripened strawberries, quince, and a hint of spice with a slight savoury undertone. The palate is bone dry with flavours ranging through cherry, red currents, savouriness and a refreshing dryness from acidity and fine tannins.
"Bright salmon-pink; its scented bouquet is outgunned by the tinkling piano keys of the palate, skipping from one variety to the next and then back again. Roses seldom have fruit-derived mouthfeel, but this one does in spades, and is a bargain by any standards." 94 points, James Halliday, Australian Wine Companion 2013
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