2017-Handpicked X Romance Was Born Rosé-Regional Selections:Yarra Valley

2017-Handpicked X Romance Was Born Rosé-Regional Selections:Yarra Valley

$28.99

SOLD OUT: Expected release date 11/27/2017.

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Code: HP17-YAROSE6

A NOTE FROM OUR WINEMAKERS

An unusual marriage of Pinot Noir juice and Marsanne skins gives the wine extra body, texture and phenolic depth. 

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    Gary BaldwinWinemaker at Large
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    Peter DillonDirector of Winemaking
 
 
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THE COLLABORATION

Handpicked Wines and Romance Was Born share a philosophy of quality curation, creative pairings and nonconformity. We met over our mutual love of Rosé, and decided to create a wine together. Romance Was Born, voted Best Australian Designer at the 2017 Marie Claire Awards, are such fans of Rose they have previously based an entire collection around this drink. We walk our own path in the wine industry and love the unique Australian aesthetic Romance bring to runways around the world. This special limited edition label design features original artwork from Australian artist Del Kathryn Barton, a long-time collaborator of Romance Was Born. Handpicked Wines Yarra Valley Rosé is the perfect accompaniment to a Romance Was Born state of mind.

THE FINER DETAILS

TASTING NOTES

The colour is a clear light salmon, what the French would call “eye of partridge”. The nose has vibrant red fruit and spice aromas and the palate is surprisingly weighty with juicy fruit flavours and savoury complexity enhanced by great texture. This wine is perfect for sipping on its own and will pair handsomely with a range of foods - pan fried rainbow trout with new potatoes, smoked salmon and cucumber sandwiches, sushi.

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VINTAGE

2017 was a cool vintage and harvest in the Yarra Valley was up to two weeks later than the long-term average. A long slow ripening period allowed gradual development of complex flavours and retention of good levels of natural acid.   

WINEMAKING

The fruit was whole-bunched pressed into stainless steel tanks, picking up just enough colour on the way. One portion was fermented in tank, while another was fermented with skins left from the Marsanne pressing. This unusual technique was used to give the wine extra body, texture and phenolic depth. The wine was bottled in the July following harvest.