2021 Estate Rosé

colour

Pale salmon pink.

aroma

Intensely floral and perfumed with vibrant ripe strawberries.

palate

Wild strawberries and cherry ripe are matched by a smooth, creamy mouthfeel with a savoury edge. The wine builds through the mid-palate with vibrant acidity and a dry finish. 

cellaring

Enjoy this wine now. 

vintage

A mild spring at the start of the growing season, lead into to a dry early summer providing ideal growing conditions. 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 Deep Woods Estate. The aim was to make a contemporary style of rosé; nuanced and delicate, yet full-flavoured.

Tempranillo and Shiraz were sourced from vineyards in the Yallingup Hills and slow, carefully managed ferments allowed for a Rosé of great character and expression. The wine was also blended with a small portion of hand-picked, barrel-fermented Vermentino for texture and complexity.

region

Margaret River

varieties

Tempranillo
Shiraz
Vermentino

analysis

• Alcohol: 13%
• pH 3.56

• TA 6.10 g/L

Fresh nicoise salad with seared tuna and anchovies.

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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