2014 Rosé

Rosé Cheese Board

Victory Point Rosé
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The fruit for our Rosé was picked on 10th March at 13 Baume. On delivery to the winery the whole bunches were de-stemmed, 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. A percentage of the wine was fermented in oak barrels to add complexity to the texture. The completed wine is 13% alc/vol.

The wine was bottled with screw cap closures in June 2014.

Tasting Notes

Raspberry salmon in colour, this attractive and serious Rosé shows raspberry, strawberry, blackcurrant, blueberry and a touch of spice and floral notes in the mix on the nose.

The palate has a creamy texture and lively fruit characters of red forest fruits with balancing fine mineral like acidity leading to a long lingering and refreshing red berry finish.

It is a good aperitif style as well as having the structure and texture to go with a range of Mediterranean food styles.


| 92 / 100

Highly refreshing, with bright red currant, strawberry and musky / meaty tones. This textural rose offers an enjoyable mouth feel and displays more complexity that many of its contemporaries

WA Wine Guide | 93 / 100

One of the best Rosés made in this state. It is made from Cabernet Franc and Malbec which both contribute to its highly aromatic appeal. The palate is light bodied with a dry crisp finish. This is very much in the Provence style.

James Halliday Wine Companion | 92 / 100

A pale bright pink 85/15% blend of cabernet franc and malbec, hand-picked, crush and 4 hours skin contact; largely fermented in tank, part barrel. A superior Rosé, bone dry, but with clear red fruits and a refreshing finish with balanced acidity.