2021 Estate Rosé

colour

Palest salmon pink.

aroma

Lifted fragrant just-ripe cherry and wild strawberry.

palate

Wild strawberries and redcurrant are matched by a fine, long structure with a delicate, savoury edge. The wine builds through the mid palate to deliver a persistent, savoury, textural and dry finish.

cellaring

Enjoy now, slightly chilled.

vintage

A mild spring at the start of the growing season, leading to a dry early summer provided ideal growing conditions, for even vine establishment. The challenge of several summer rainfall events later in the season was managed with great care by the viticultural team, where their attention to detail resulted in fruit that produced expressive, flavourful wines.

winemaking

This wine is produced solely from Margaret River fruit and made to sit alongside the very best wines from the Deep Woods stable. The aim was to make a contemporary style of Rosé; nuanced and delicate, yet still full-flavoured.

This year the wine is for the first time 100% Tempranillo, largely grown in the Yallingup Hills and some of which was oxidative-handled. Slow and carefully managed ferments allowed for a Rosé of great character, delicacy and complexity

region

Margaret River

varieties

Tempranillo
Shiraz

analysis

• Alcohol: 13%
• pH 3.48

• TA 5.50 g/L

Superb on its own, but especially with good friends, a good view and good weather. 

Ray Jordan, Top 100 Whites, Sparklings & Rosés 2021

Oh gosh, you have to like this tempranillo based rosé. Thoroughly delicious with cherry aromas over engaging strawberry nuances. The texture has been given a little boost from a small portion in barrel. And it works so well, striking just the right balance. This has been a recent winner for Deep Woods and is now established as a benchmark rosé.

The Best Rosé
This has been one of the most consistent rosés in recent years with its expert use of tempranillo as the base. Tempranillo is perfectly suited to this style with the aromatics and persistent light flavour providing so much appeal. The addition of the small amount of barrel fermentation has added further complexity and texture in the palate.

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