2015 Rosé

Rosé Cheese Board

Victory Point Rosé
Read more

The fruit for our Rosé was picked on 13th March at 11.5-13 Baume.

On delivery to the winery the whole bunches were destemed, 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 savory flavours. It was cold fermented to dryness and cold stabilised. 30% of the wine was fermented in old barriques to add texture and depth. The 2015 Rosé is made from 38% Malbec, 34% Pinot Noir and 28% Cabernet Franc. The completed wine is 13% alc/vol.

The wine was bottled with screw cap closures in June 2015.

Tasting Notes

Salmon in colour, this attractive and serious Rosé shows strawberry, red cherry, raspberry, blueberry and a touch of spice and floral notes in the mix on the nose.

The palate is a delightful mix of juicy ripe berries with fine acidity balancing the texture while a mineral dryness drives the length of the palate yet the lasting taste is of berries.

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


The Wine Front | 92 / 100

Malbec and Cabernet Franc. Victory Point seems to be on the rise.
Good stuff this. Crisp red fruits, something of a violet perfume, but some muck and forest floor with it. Crunchy, lightly tannic, grip and shape through the mouth, and a long dry finish.

James Halliday Wine Companion | 95 / 100

Made from malbec and cabernet franc, with a small amount barrel-fermented, which has not led to any salmon tinge to the colour. It has a distinctive flavour profile, not surprising given its varietal base; spiced plum comes to the fore of both its bouquet and palate, and continues in an unbroken stream through to the finish.