Whilst listed as South Australia, there’s only two regions that the fruit is sourced from: The Barossa and Wrattonbully. Two Barossa Valley blocks are Tony Brooks’ vineyard in Gomersal. Consisting of rich, red brown earth over limestone and Kevin Burgemeister’s Penrice site. With brown, sandy loam. The Yalumba Wrattonbully vineyards are distinctly terra rossa (like its neighbour Coonawarra) with red sandy loam over limestone. Winemaker is Sam Wigan.
Yalumba, The Y Series, Rosé, Sangiovese, South Australia, 2017
A colour of dusky rose pink in the glass. Aromas of cherry blossom, fresh cut watermelon, spearmint with hints of rosewater, fresh cherry tomato, and lavender flower capped by a steely, stony minerality. Fruit ripe yet dry palate with cherry, strawberry and a tropical hinting guava and blood orange. Sangiovese is made for salumi and prosciutto, so give it just that: spaghetti al dente and torn up prosciutto stirred through.
Wine sample courtesy of Yalumba