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Shelmerdine Willoughby Bridge Rose

Cracka Rating

Cracka Review

Now, here is a Rose that has a touch of Provence about it. It's a light-bodied, dry style that has seen a touch of oak, and shows raspberry and spices on the nose, along with touches of toast and subtle smokiness. The palate is quite spicy and soft, with brisk acidity, ultra-fine tannins, and a dry, talcy finish. An ideal food wine with anything from veggie dishes to poached salmon.  

Winemaker's Notes

A cooler growing season yielded small parcels of intensely aromatic and succulent Grenache, the hallmark variety of the Rose's of Southern France. Traditional barrel fermentation of seasoned French oak has resulted in a savoury, dry and complex wine with a clean, refreshing finish.

Grenache is grown expressly for Rose at our Willoughby Bridge Vineyard at Colbinabbin in Northern Heathcote. With a North to South row orientation, this vineyard is spur pruned to encourage a dense canopy to protect the fruit from the harsh afternoon summer sun. All rows are mulched naturally, this protection at the base of the vines minimises sun reflection and alters the micro climate to make it milder within the vine canopy.

Grenache grapes were hand-harvested in early March and whole-bunch pressed with no sulphur dioxide or acid addition. The settled juice was then racked to seasoned French oak barriques from the forests of Troncais and Vosges and fermented with indigenous yeasts. At the completion of full malolactic fermentation, the wine was lightly fined, filtered and cold stabilised. The finished wine was bottled under screwcap in order to preserve the delicate fruit flavours.

expert reviews about

Shelmerdine Willoughby Bridge Rose

Expert Reviews

James Halliday (2011 Vintage) says
To 2014
Australian Wine Companion 2013
Tyson Stelzer (2010 Vintage) says
The subtlety of cool, high Upper Yarra pinot noir from the Lusatia Park vineyard is on display here, in all of its gentle guava, watermelon and strawberry glory. There are subtle toasty notes from fermentation in French oak, and the finish is bone dry and poised.
WINE 100 Magazine - 2011 2011
James Halliday (2010 Vintage) says
Pale salmon; spicy red berry and savoury aromas lead into a textured, gently savoury palate, the finish dry. Built from the ground up, whole bunch-pressed, estate-grown pinot noir barrel-fermented in used French oak barriques.
Australian Wine Companion 2012 2011
James Halliday (2009 Vintage) says
Light pink; whole bunch-pressed, estate-grown, pinot noir is fermented in older oak barrels to produce a delicate rose with Old World savoury characters and good length. No expense spared.
Australian Wine Companion 2011 2010
James Halliday (2008 Vintage) says
Salmon blush; very dry, and deliberately made in a European/French style, with old oak barrel fermentation. A particular style.
Australian Wine Companion 2010 2009
Matthew Jukes & Tyson Stelzer (2008 Vintage) says
Very fine, minerally and savoury with a great texture, there is no confected sweetness here, just stylish, fine, minerally strawberry juice fruit. Gorgeous and white-wine-like throughout, if you shut your eyes it drinks like a white wine, but if you open them it is a hauntingly pale Pinot Noir.
Taste Food and Wine Guide 2009
James Halliday (2007 Vintage) says
Pale salmon; a distinct European cast to spicy red fruits; complex texture, and good length. Whole bunch-pressed pinot fermented in old oak.
Australian Wine Companion 2009 2008
James Halliday (2006 Vintage) says
Pale salmon rather than shocking pink; off on its own, as much about texture as about flavour; 100% whole-bunch pressed and then 100% barrel-fermented in old oak; definite food style highly commendable.
Australian Wine Companion 2008 2007

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