REVIEWS AWARDS
2017
YERING S TAT I O N V
I
L
L
A
G
E
ROSE
TA S T I N G N O T E S
REVIEWS
COLOUR
Pale salmon.
NOSE
Intense aromas of rosewater, mandarin and Fijian spices.
PALATE Lovely juicy middle palate of red berries with a hint of savoury spices. Bone dry but fruit sweet, this rose is a modern Australian style with fruit intensity and a crisp refreshing finish. CELLAR
Now - 2019
VINTAGE NOTES 2017 was an exceptional year. A classic Yarra Valley growing season, a wet spring followed by moderate daily temperatures and cool nights. Perfectly balanced vines allowed the grapes to ripen in optimal conditions. In these years, the pristine fruit flavours combined with intensity and power give the wine balance and longevity.
WINE MAKING VARIETAL COMPOSITION 71% Nebbiolo, 16% Sangiovese and 13% Pinot Noir ALCOHOL
12%
FERMENTATION METHOD Stainless steel tank fermented FERMENTATION TIME MLF
16 days
None
YEAST TYPE
Wet Cultured QA23
SKIN CONTACT
12 hours
RESIDUAL SUGAR 0.48g/L
V I T I C U LT U R E REGION
Yarra Valley
DATE OF HARVEST
Mid-March
YIELD
2.8 tonnes/acre
METHOD
Handpicked
VINE AGE
Average 20 years
AWARDS
YERING S TAT I O N V
I
L
L
A
G
E
ROSE
TA S T I N G N O T E S
REVIEWS
COLOUR
Pale salmon.
NOSE
Intense aromas of rosewater, mandarin and Fijian spices.
PALATE Lovely juicy middle palate of red berries with a hint of savoury spices. Bone dry but fruit sweet, this rose is a modern Australian style with fruit intensity and a crisp refreshing finish. CELLAR
Now - 2019
VINTAGE NOTES 2017 was an exceptional year. A classic Yarra Valley growing season, a wet spring followed by moderate daily temperatures and cool nights. Perfectly balanced vines allowed the grapes to ripen in optimal conditions. In these years, the pristine fruit flavours combined with intensity and power give the wine balance and longevity.
WINE MAKING VARIETAL COMPOSITION 71% Nebbiolo, 16% Sangiovese and 13% Pinot Noir ALCOHOL
12%
FERMENTATION METHOD Stainless steel tank fermented FERMENTATION TIME MLF
16 days
None
YEAST TYPE
Wet Cultured QA23
SKIN CONTACT
12 hours
RESIDUAL SUGAR 0.48g/L
V I T I C U LT U R E REGION
Yarra Valley
DATE OF HARVEST
Mid-March
YIELD
2.8 tonnes/acre
METHOD
Handpicked
VINE AGE
Average 20 years
AWARDS
