Enticing notes of strawberries and fresh pouring cream with hints of blood orange. Flavours of wild strawberry with hints pomegranate, seamless balance of creamy mid palate and delicate cool climate acidity. Barrel fermentation followed by ageing on lees creates texture and complexity in this dry style Pinot Noir rosé.
Aroma: Strawberries and fresh pouring cream with hints of blood orange Palate: Wild strawberry with hints of pomegranate - delicate and textured with seamless balance and fine natural acidity.
Selectively picked in the cold morning hours on the Mt Pleasant Vineyard in South Launceston. The naturally chilled fruit was crushed to press where it soaked on skins for a brief period before gentle pressing. This juice was then cold settled and transferred to barrel for fermentation in neutral French oak barriques. Wild fermentation was allowed to commence prior to inoculation with Saccharomyces yeast. Following primary fermentation the wine was aged in barrel on lees for 6 months prior to bottling.
"On skins for 6 hours before pressing; fermented and aged 6 months in seasoned French oak barriques; wild fermented initially. Is there any finer recipe for Australian rosé than Pipers River pinot noir in a cool season? Such is its delectable Turkish delight fragrance and wild strawberry and morello cherry fruit that everything else seems incidental – a monumental suggestion for a delicate rosé that's spent 6 months in barrel. Impeccably crafted and irresistible from the outset – but don't underestimate the endurance of that soaring acid line." -Tyson Stelzer (Published 07 February 2022)