The Mataro and Cinsaut field blend was harvested at optimal ripeness, destemmed and pressed to minimise colour and phenolics. Settled and racked with some solids which were combined and rolled with the juice for 12 days prior to inoculation and fermented cold. At the completion of fermentation, the wine was stabilized, filtered and bottled without fining.


You will enjoy the vibrant and fresh sweet fruit flavours of light red cherry, raspberry and citrus cascade across the palate, held in check with soft textural phenolics and crisp acidity.

Mataro Rosé

  • Varietal Composition: 93% Mataro & 7% Cinsaut

    Region (GI): Marananga, Barossa Valley