Port Phillip Estate Salasso Rose 2013

Port Phillip Estate Salasso Rosé 2015

Mornington Peninsula, Victoria   |    750ml   |    13%
Port Phillip Estate 'Salasso' Rose has established itself as one of Australia's leading examples of Rose. This wine is made from fruit from 15 year old Shiraz vines by master winemaker Sandro Mosele. 'Salasso' is Italian for "bleeding the juice" and can be translated to mean Rosé.

The newly released 2015 Port Phillip Estate 'Salasso' Rosé was made from estate grown Pinot Noir and Shiraz grapes. An attractive pale salmon in hue, the nose is bright and aromatically diverse with notes of strawberry, orange peel and dry herb. Fresh berry flavours lend a soft yet vibrant texture to the palate, leading to a full length and a finish of red apple, talc, and driving acidity. Refreshingly moreish, this is a balanced, poised, savoury wine that carries a load more class than your average Aussie Rosé.

Pinot noir and shiraz from the Mornington Peninsula were, according to the Port Phillip Estate website, “whole bunch pressed and fermented without yeast inoculation in a mix of old French oak barriques, large format foudre and concrete tanks. Once dry, the wine was left sur lie for several months prior to bottling.” It’s a pale coppery colour and a dry, spicy style, though sweet strawberried fruit refuses to be entirely tamed. A good thing. Refreshment factor is high and yet it feels structural; it’s one of those “ticks in many boxes” wines. 93 Points Tasted: Nov15 Alcohol: 13.5% Price: $24 Closure: Screwcap Drink: 2015 - 2017"- Campbell Mattinson, The Wine Front.

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Port Phillip Estate was established in 1987 on a property of sixty acres in Red Hill in the heart of the Mornington Peninsula. The maritime climate and southerly latitude of the Mornington Peninsula combined with the estate's deep red loam soils are considered ideal for cool climate viticulture.
Mornington Peninsula
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.- Port Phillip Estate.

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