Summer’s here, and it’s time to sink pink! (In moderation, naturally.)
We’ve got a lovely selection of rosé right here ready for you, in fizzy and still styles to suit every shade of the season.
You’ll find notes and reviews beneath the table:
|NV Airlie Bank Yarra Rosé Sparkling||Yarra Valley||$24|
|2021 Chalmers Col Fondo Aglianico||Heathcote||$36|
|2015 Stefano Lubiana Brut Rosé||Tasmania||$55|
|2014 Hattingley Valley Rosé||England||$91|
|NV JmSélèque ‘Solessence’ Rosé||Champagne||$122|
|2020 Shadowfax ‘Minnow’ Rosé||Port Phillip||$25|
|2019 Pierre Amadieu ‘Roulepierre’ Rosé||Côtes-du-Rhône||$25|
|2020 Chalmers Rosato||Heathcote||$28|
|2020 Pittnauer Rosé||Burgenland||$29|
|2020 Groiss Hasenhaide Rosé||Weinviertel||$30|
|2021 Scorpo Rosé||Mornington Peninsula||$30|
|2021 Nocturne ‘SR’ Sangiovese/Nebbiolo||Margaret River||$32|
|2020 Frédéric Mabileau ‘Jose’ Rosé||Loire Valley||$40|
|2020 Pittnauer ‘Dogma’ Rosé||Burgenland||$47|
|2021 Airlie Bank Gris on Skins||Yarra Valley||$24|
|2021 Onannon ‘The Level’||Mornington Peninsula||$32|
|2020 Scorpo ‘Bestia’ Pinot Grigio||Mornington Peninsula||$43|
The NV Airlie Bank Rosé Sparkling is a blend of 82% Chardonnay and 18% Pinot Noir- sourced from within the Yarra Valley. Small portions were barrel fermented and given extended time on lees to build texture and complexity. The wine is fresh and vibrant with a focused nose and palate of orange blossom, delicate strawberry, lemon and complex brioche notes. – Tim Shand, Punt Road
The Chalmers family imported the first Aglianico vines into Australia back in 2001, and produced a first Col Fondo wine in 2019. This is a sparkling wine, undisgorged after a second fermentation in bottle – meaning it’s creamy, chalky lees are still present in the cloudy, dry wine. It is bright, creamy and chalky with a delicate fizz and notes of pollen, cassia and ruby grapefruit.
A pale blush of a rosé with a delicate and sumptuous nose, I was swept away at first sniff! Flavours of strawberries and cream, redcurrants, raspberries and red cherries all warm from the summer sun, combine with hints of vanilla yoghurt and a hint of cherry danish pastries dancing in the background.96 points. Curly Haslam-Coates, The Wine Front
Some wines inspire a bit of poetic licence and I got very carried away with this one, the complexity of flavours, delicacy of mousse, the elegance of structure and long, lingering length made me go all Lizzy Bennet, writing letters to Jane back at Longbourne.
Seriously stylish, this is one to watch as it develops over the next decade or so, with those soft and fruity flavours making way for more savoury flavours, much as you would expect from a Pinot Noir.
Very pale pink in glass, the bouquet is likewise ‘pale’ with soft strawberry, raspberry scents, overlay of talc, a whiff of red apple and some faint citrus. The palate is assertive in its chalky, sherbetty acidity, a belt that runs through lightly juicy red berry fruit flavours and zings the wine long and refreshing, to an almost pin-point-mouth-watering conclusion. It’s a very precise feeling wine, barely showing fruitiness, all about the elemental, mineral-esque charm. Very good wine here, bound up and full of energy and freshness. Yep, worth the visit.93 points. Mike Bennie, The Wine Front
Based on the 2018 vintage and disgorged in January 2021, the latest NV Extra-Brut SolessenceRosé offers up lovely aromas of sweet red berries, anise, bitter orange and baking spices. Medium to full-bodied, round and enveloping, with a fleshy core of fruit, bright acids and a charming, seamless profile, concluding with a sapid finish. This is an especially demonstrative rendition of this cuvée that’s showing very well out of the gates.93 points. William Kelley, Wine Advocate
Squishy strawberry, nutty, toffee apple, a bit of spice. Slippery style, soft acidity, good amount of flavour, slight blood orange tang, almost a thick peel marmalade character, but not really sweet as such, though it is what you might call a comely rosé. A little pith and pepper on the finish, and plenty of interest throughout.91 points. Gary Walsh, The Wine Front
This dry French rosé is vinified in stainless steel tanks at low temperature to preserve the freshness and fruit of the Grenache and Cinsault grapes. Raspberry and redcurrant flavours with floral notes are followed by a pleasantly full-bodied mouthfeel.
Chalmers Rosato is handpicked from the Chalmers Heathcote vineyard on soils of ironstone, colerite, green basalt and quartz, at an altitude of 210-225m. This 2020 is a blend of 86% Aglianico, 7% Sagrantino and 7% Nero d’Avola is whole bunch-pressed and wild fermented in stainless steel. The Aglianico is aged in old barrique and the Nero d’Avola and Sagrantino in stainless steel. Six months on lees. No acid adds. Vegan friendly. Creamy soft raspberries, rose petals and pink grapefruit are the calling card of this chalky, dry and textural Rosato. Vines imported by Chalmers in 2000 & 2001. First Rosato produced by Chalmers in 2009.
Making the most of its native varieties, this Zweigelt, Saint Laurent and (mostly) Blaufränkisch blend is pressed as whole bunches, then left to age for months in stainless steel. With a bright and cherry aroma of wild strawberries and a hint of rose, it has a crunchy and lively palate, mingled with peaches and lychees rather than soft red fruits.92 points. Jane Parkinson, Halliday Magazine
A very attractive, light and crisp dry rosé with so much delicate cherry fruit and spot-on balance. So clean and subtle at the finish you’ve gotta go on! From organically grown grapes. Drink now. Screw cap.90 points. Stuart Pigott, jamessuckling.com
Well, this is very good. This is how you do it. Red cherry, earthy, spicy, blood orange and fennel. It has flesh, and chew, and texture, and freshness and tang, and stony chalky grip on a long and zesty finish. Wonderful. Charismatic.94 points. Gary Walsh, The Wine Front
Spicy, peppery, dried herb and floral perfume, white cherry and pink grapefruit. It’s dry with a grainy and chalky grip, subtle but engaging flavour profile, a coolness to acidity, and a dusty finish of crunch and excellent length, a little amaro tang in the aftertaste. Texture is a highlight in this high cheekboned style of rosato.93 points. Gary Walsh, The Wine Front
Frédéric Mabileau Jose Rosé is dry Cabernet Franc from Saint-Nicolas-de-Bourgueil in the Loire Valley. The freshness of this rosé is accompanied by charming aromas of small red fruits. Its tender, mouthwatering side makes it even more sublime.
From the creative genius that is Gerhard Pittnauer comes this 100% biodynamic-certified Blaufränkisch from the loamy soils of the Ungerberg vineyard. Wild fermented and matured in stainless steel and amphora. No additions, including sulphur. Unfined and unfiltered.
Such good value wines these Airlie Bank wines. Gris here fermented on skins to make a pretty wine, with depth. Cherry, smoky spice notes, brambles and nashi pear. Supple to taste, pear and strawberry notes, a touch of gummy tannins and a general sense of prettiness and simplicity. A great L Plate skin fermented wine, you could say, or a slightly more complex, textural rosé. Anyways, good drink and great price.90 points. Mike Bennie, The Wine Front
‘The Level’ is a skin-contact Pinot Gris grown at Onannon’s home base in Red Hill. This 2021 is very aromatic, with strawberry, guava, plenty of whole-bunch spice and fresh green herbs. The palate is dry with some nuttiness.
When Pinot Gris gets some love, attention and a makeover, it can morph into something more interesting. How? 25% whole bunches, 4 days’ cold soak, 11 days on skins, wild fermentation, then pressed to used old oak for about 10 months. It’s like a rosé on steroids: plush, skinsy and phenolic yet so well handled. Complex aromas and flavours of potpourri, cranberry, dried orange rind, bitter herbs and wood smoke. The palate is all about texture, mostly savoury and finishes very dry. Moreish and incredibly satisfying; even better with antipasti, especially lardo.93 points. Jane Faulkner, Halliday Wine Companion