Even on Rosé Revolution day I'm willing to admit that pink isn't my favourite shade of wine. However, there's a growing number of Australian wineries making well conceived rosés from varieties such as nebbiolo, pinot noir, grenache and sangiovese; whose fresh, dry and even savoury wines are causing me to reconsider my views.
A clever blend of early picked Macedon Ranges pinot noir (sparkling base pressings) and Pyrenees sangiovese (bleed), this pale pink/bronze rosé is a little timid on the nose, barely whispering aromas of sour cherry and citrus marked by a faint savoury edge. Its lightly weighted and textured palate drinks with the freshness and dryness of a good quaffing white, but funnily enough, it tastes light pink. It's actually very clean and well controlled for the style, with a balanced, if simple expression of pink grapefruit flavour zipped up by a tangy acidity which refreshes the mouth without dropping any of the dirty, candied aspects associated with lesser rosé.
ü Thanks to wines like the very clean and dry 2010 Mitchell Harris Pinot Noir Sangiovese, my belief in Australian rosé continues to move in an upwards direction. Drink to 2011.