$23.00 / bottle

$276.00 / case (12)

With fruit sourced from two vineyards – the Willunga foothills and Kangarilla, our Sangiovese Rosé looks like the standout for the vintage so far.

A wet winter in 2017 set the vines up well for the growing season.

Summer and early Autumn were unusually dry, keeping disease pressure low. Favourable summer ripening weather with daytime temperatures in the high twenties, with cool nights, led to fruit in great condition at picking. This translated to a very civilised vintage, with all fruit coming into the winery in outstanding condition and in a very timely fashion.

Harvested in the cool of the night, crushed straight into the press and left on skins for approximately 3 hours before a very gentle pressing. Just enough to pick up the lovely red berry and apricot kernel flavours, as well as allowing the perfect salmon pink colour to develop. The pressings were kept separate, then a small portion was blended back in to add structure and mouthfeel. The wine was fermented slowly over the course of a few weeks at 12 degrees in stainless steel to preserve the brightness of the fruit from the Sangiovese required for the elegant style of Rosé we pursue. Fermented dry, racked and earth filtered prior to bottling.

COLOUR
Pale salmon with pink hues
BOUQUET
Strawberries, passionfruit and a hint of rose petal 
PALATE

The palate is savoury, long and crisp. It has elegance, yet structure. An abundance of summer berries with a tart green apple finish.

VARIETY
Sangiovese 100%
ANALYSIS

Alc: 12.9%, pH: 3.31, TA:6.4g/L, GF: 0.46g/L

HARVEST DATE
17 March 2018
BOTTLED
7 June 2018

2018 Hedonist Sangiovese Rosé

  •  Trophy Winner - 2018 Royal Melbourne Wine Show for Best Rosé - Top Gold medal, awarded 96 points

2017 Hedonist Sangiovese Rosé

  •  Silver Medal - Australian Alternative Varieties Wine Show 2017

2016 Hedonist Sangiovese Rosé

  • 91 points - Wine Companion 2018 Edition, James Halliday, 01 Aug 2017

"Hand-picked in the early morning, crushed, 3 hours on skins before gentle pressing, cool-fermented in stainless steel. Very pale pink; the ever-moving bouquet throws up rose petals, apricot kernels (the Clappis descriptive touchstone for the bouquet and palate) and citrus-tinged acidity on the fresh, ultra-light and dry finish."

2016-Sangiovese-Rose