With 10ha touching the Montagne de Reims planted 85% to Pinot Meunier, the Salmon family shows justifiable pride in Champagne’s ‘third’ variety: red summer fruits, floral and spicy notes with zest and suppleness to finish clean and dry, thanks to a low 7g/l dosage.
Margaret River Wine Show 2017: Gold Medal
95 Points - James Halliday
The pale but bright hue opens the door for this blend of shiraz and tempranillo, chiefly tank-fermented, a small portion fermented in barrel. Its fragrant bouquet is attractive enough, but doesn't quite prepare you for the intensity and drive that spears through to the finish and aftertaste. Wild strawberry and hints of forest make this a very special rose.
A blend of 50% Grenache, 30% Cinsault, 10% Syrah and 10% Rolle, it boasts floral and melon aromas, while on the palate, it's medium-bodied, plump and fleshy, with a zesty, tangerine-tinged finish.
Full tasting note to follow...
China Wine & Spirits Awards: Best Value 2018
Perth Royal Wine Awards: Gold 2017
Margaret River Wine Show 2017: Gold Medal
James Halliday's Best Australian Red Wines Under $25
The Domaine Sainte Lucie Made in Provence (MIP) Premium 2015 rosé wine is delicately pale pink in colour and packed full of berry fruit on the nose. Outstanding on all accounts, and just what you're looking for when you need a dry rosé for a hot summer...
16.5 Points - Jancis Robinson "Rose petal, redcurrant - good generosity of fruit, and a clear step up from their basic cuvée. Good persistence too. Worth the premium."
The Domaine Sainte Lucie Made in Provence (MIP) Premium Rosé 2016 is delicately pale pink in colour and packed full of berry fruit on the nose. Flavours of sour cherry, strawberry, pear drops are intermixed with hints of herbs and earth. The texture here is satiny and luscious yet the overall effect is buoyant and infectiously juicy. Outstanding on all accounts, and just what you're looking for when you need a dry rosé for a hot summers day...
(Disgorged July 2015, Lees: 48 months)
Sourced from the Grand Cru terroirs of Ambonnay, Bouzy and Verzena and crafted in a similar approach to the Grand Cru Tradition with the exception of the inclusion of Egly’s incredibly rare Coteaux Champenois rouge. Sadly, most rosé Champagnes rarely live up to their price tag however, this is utterly electrifying and simply one of the greatest rosés available today. Magnificent on its own, however, this is one rosé Champagne that has enough weight and tension to partner food.
Gold Medal - 2015 National Wine Show of Australia
96 points - Stuart McCloskey
I was curious to sample the ’05 as I am not a huge fan of sparkling Rosé. A beautiful copper colour with cranberries, red stone fruits, sweet raspberry, orange peel and a little rosewater. In fact, the wine builds with endless layers and has the structure (as with the entire Arras range) of great, Grand Cru Champagne. There’s no holding back with this wine – It’s been released to be relished. There’s real depth and a density on show which takes this Rosé to the head of the class and deservedly so. I could imagine a dozen grilled, Loch Linnhe langoustines partnered with a chilled bottle of the ’05. Simply, heaven.
Krug Rosé is the only prestige cuvee rosé to be blended from a palette of wines from three different grape varieties, and from a wide range of vintages. A resting time of at least five years in Krug’s cellars gives their Rosé its subtle bubbles and long-lasting elegance. Their Rosé is extraordinary in the way it combines elegance, finesse and power.
Exclusive to The Vinorium
96 Points - James Halliday "From a single vineyard; free-run juice only used. Remarkable wild yeast wine with no additions until bottling. Beautiful nutty infused strawberry and cherry flavours, mouthfeel, balance, length. All boxes (and then some) ticked. 13% alc, screwcap."
A brilliant example of the rising quality of Australian Rosé here from the hands of 2016 Jimmy Watson Trophy Winner, Julian Langworthy. The Nocturne Nebbiolo Rosé was made from a single vineyard in Margaret River. The fruit was hand picked specifically for Rosé, then whole bunch pressed to barrel for 10 weeks before being settled and bottled. Julian is going for a more architectural style of Rosé with this wine. Something inspired by the pink wines of Bandol that can develop with time in bottle.