A unique take on Rosé here: 70% Pinot Noir and 30% Chardonnay. If it sounds like Sparkling wine base, that’s because it essentially is. Once the desired fruit was harvested (from the Summertown, Bizot and Heysen Vineyards in the Piccadilly Valley) for the DAOSA Sparkling label, only the juice from the first 550 litres per tonne was used for for the sparkling. Then the remaining juice from the pressings were racked to a separate tank, destined to become this wine. After settling in stainless steel, the wine was put into old French oak for fermentation and then matured on lees for approx 3 months to aid building texture.
Terre à Terre, Piccadilly Valley Rosé, Adelaide Hills, 2019
Dusky peach skin in colour. Aromatic white cherry & strawberry red fruits with white peach, subtle nougat and even a little fresh bread crust. Vibrancy and texture are the hallmarks of this rosé, while being reminiscent of another place and time. Structure and poise. Crunchy, fine yet rounded red fruit while a citrus/stonefruit undertone of the Chardonnay can’t be ignored. The finish is long and dry. A very good wine indeed
Wine sample courtesy of Terre à Terre Wines