Grown at the Rowlee vineyard, 950 metres above sea level, on deep clay loam derived from basalt. The site is renowned for producing excellent and highly expressive pinot noir.

The fruit was handpicked and transferred to the winery where it was whole bunch pressed. Fermentation took place over a two-week period at cool temperatures, retaining freshness and varietal character. At the completion of the primary fermentation, the wine spent 10 months on full yeast lees to build texture and complexity before undergoing a secondary fermentation prior to bottling.

STYLE
This vibrant rosé sparkling wine bursts with fresh strawberries and cream on the nose, delivering a bright and lively character. The palate is crisp and refreshing, showcasing a mouth-watering core of acidity that ties the wine together beautifully. Red fruit notes of strawberries and cranberry dominate, seamlessly transitioning from the aroma to the finish.

The secondary fermentation imparts a creamy texture and adds layers of complexity and depth, enhancing its textural richness.

VARIETAL COMPOSITION: 100% Pinot Noir
IDEAL SERVING TEMPERATURE: 6-8°C
CELLARING POTENTIAL: Will drink beautifully in its youth
FOOD MATCH: Rowlee Dining & Bar Butter-poached Bay Lobster

TECHNICAL DETAILS
Alcohol: 12.7%
pH: 3.14
Total Acidity: 7.5 g/L
Residual Sugar: 3.6 g/L