Kreglinger Brut Rose
An elegant, yet complex traditional method sparkling wine. Carefully crafted in the cool maritime climate of the renowned Pipers Brook region. Tasmania’s pristine environment is reflected in the pure aromas and flavours of this multi-vintage wine. Kreglinger Brut sees the perfect marriage of old world tradition with the fresh natural beauty of Tasmania.
- 95 points: Halliday Wine Companion
Up to 18 months
Aroma: Red berries, wild strawberries and notes of fresh cream with hints of rosewater and Turkish delight. Palate: Wild strawberries and cream, wild red berries and a touch of white pepper spice. Delicate and creamy texture with gorgeous acidity and great length.
This Kreglinger sparkling is sourced from a vineyard of the same name, with high-density Pinot Noir and chardonnay of significant vine age, specifically established and managed for sparkling wine production in the Pipers Brook district. The site was chosen for our vintage sparkling program after many years of rigorous trialing and evaluation. Annual heat summation figures of 950-1050 growing degree days Celsius compare very favourably with sites in Champagne (around 1030 GDD). The Pipers Brook district is characterised by Ferrosol (volcanic) soils, also known as kraznozems. Basalt-derived, they have excellent water holding capacity, offering a steady supply of moisture and nourishment to vines that are managed without irrigation. Vertical Shoot Positioned (VSP) trellises of very high vine density are hedge-trimmed in summer to provide increased bunch exposure to the sun. Row-spacings are narrow at 1.5 metres.
61/24/15% pinot noir/chardonnay/meunier from Pipers River. Morning harvested, gently pressed and cool fermented. Méthode traditionnelle, aged 12+ months on lees in bottle. 8g/L dosage. A brand-new rosé, landing between the sublime Ninth Island and Kreglinger Vintage Brut, comes with palpable anticipation, and every detail of hope has been realised here. It takes mighty talent to tone Pipers River pinot noir to such elegance, while drawing out incredible texture that's more than just silky and creamy..." Tyson Stelzer. (Published 14th February 2022).