We’re skipping the long queue of wines because this rosé really surprised me. It’s not often that I find rosé wines memorable. But this one was different…
The loveliest deeper salmon pink with copper reflections. A pronounced nose of rose petals, sweet cherry liqueur, strawberries, sea shells and salty sea fog, musk, and spicy mace.
It feels slightly off dry (2.3g RS) giving it a lovely medium- body that felt quite silky when sipped at room temperature. High acidity, weak tea tannins and a medium+ finish. Much brighter and fresher cherries, rooibos tea, and musk sweets.
I was so impressed by the nose. And taken aback by the unexpected herbal quality to the palate…fresh thyme, fynbos, and tea leaves that linger for an impressive length of time, creating a sold base for the musk to return for a final bow, before they walk themselves off stage…slowly…waving at the crowd who might be tempted to compare this to a very light Pinot.
Vini + Viti:
100% Carménère planted on Paulsen root stock in the shale soils of Bonnievale in 1914.
Previously harvested separately, the 2019 was drawn from the red Carménère batch after 3 hours on the skins.
Balance (1) + Length (½) + Intensity (1) + Complexity (1) = A very good wine
Drink now, but potential for further ageing. But really, drink this now...it is a delight!
This shot into my list of top rosés for it’s interest, depth, texture, colour…and that distinctive nose. I’d happily sniff this wine for ages. In fact, I requested a fresh glass as we continued our tasting…because I wanted to keep sniffing the glass to make sure it wasn’t a fluke.
I’m so late to the Lozarn party…and with only 700 of these bottles were made, I’ll be running back to @winetonightonmains posthaste!
Tasted on a Flower Day and then Leaf Days according to the Biodynamic Calendar for the SH. I will say that, some of the more interesting qualities disappear on day 2 and day 3…not in a bad way…just that it moves towards the usual strawberry and candy floss. So either sip on a Flower Day…or finish it all in one sitting.