The Port Phillip Estate Salasso Rose is produced from 1.64 hectares of estate Shiraz.

Vintage: As the La Niña conditions of 2011 continued in weakened form, the winter of 2011 was warmer than average and the Peninsula experienced about 20 to 30% above average rainfall. Budburst was early and the spring temperatures were close to, albeit slightly above average; humidity was elevated also. Rainfall was again above average but conditions were fundamentally more manageable than the previous season. Early growth was good although inflorescences were small. Flowering and fruit set went well as summer brought in some welcome drier conditions. The ripening period was average to slightly cooler than average and rainfall was frequent leading up to harvest though there weren’t any significant problems with disease. Harvest was a little early, particularly for Pinot Noir as bunch sizes were limited by the previous cold summer; this lowering of yields was more pronounced with the more elevated, cooler sites on the Peninsula.

Winemaking: Salasso is Italian for ‘bleeding the juice’ and this Rosé is made from Shiraz vines with an average age of 15 years. The fruit is whole bunch pressed and barrel fermented without yeast inoculation in old French oak. Once dry, the wine is left sur lie for several months prior to bottling.

Tasting Note: A deep pinkish-salmon hue. The nose shows pretty and bright aromas of just-ripe strawberry, fresh cream, spring flowers and sweet new hay. The palate is fresh, dry and savoury with the typical Salasso core of fuji appley red fruits, creamy weight and clean length.