2010 Rosé

Rosé Cheese Board

Victory Point Rosé
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The 2010 season began with above average rainfall across the winter months of 2009. This put the vineyard in a very good condition to cope with some extremely hot days at the end of January. The whole region was affected but the healthy foliage provided protection to the vines. The attentive vineyard crew, nutured the vines to enable them to ripen steadily over February. The fruit for the ros blend was picked on the 10th March, 2010 at 11.5 Baume and comprised 70% merlot, 20%, malbec and 10% cabernet franc.

On delivery to the winery the whole bunches were destemmed, crushed and pressed with minimal skin contact of just 4 hours. The wine was then settled and racked off lees before being inoculated with a yeast (traditionally used for pinot noir) to bring out the spice and savoury flavours. It was cold fermented to dryness and cold stabilised. The completed wine is 12.5% alc/vol.
The wine was bottled with screw cap closures in August 2010.

Tasting Notes

Our aim was to make a light bodied wine showcasing the fruit characters of the varieties which will complement the delicious summer seafood we enjoy, especially the garlicky bouillabaisse which can be caught, created and cooked within the Margaret River district.

Colour: Salmon pink in colour.

Bouquet: Red fruits like strawberries, red cherries and redcurrants are dominant on the nose but all mixed with a background of minerality.

Palate: A full mouth feel of fleshy fruit, mainly raspberry and red cherry, but with a chalky edge to it. Fruit tannins are intermingled with a nice acidity that lingers on for a long and fine, as well as mouthwatering, dry finish


James Halliday Wine Companion | 90 / 100

Based on an unusual blend of Merlot and malbec; it has good focus and thrust to the red berry flavours, and a convincing, dry finish.