AUSTRALIAN ROSE

A rosé by any other name would not be the same. There’s something incredibly charming about a wine that beckons with a vibrant, rose petal like colour, can be sipped chilled and matches the breadth of most Australian food styles. Rosé is made predominantly with red grapes, and unlike typical Australian reds, the skin is left on for only a short period of time. The appealing personality of this vivacious, versatile, and refreshing wine style has begat a new trend in Australian drinking. Following the lead from the great rosé producing regions of France, who are enjoying booming sales, Australia has seen an upsurge of interest in the blushing style. Stalwart producers such as the Barossa Valleys’ Rockford and Charles Melton, who have long been supporters of the style, now see a rash of competition in the pink department of their portfolio.

Rosé ranges in style from strawberries and cream/red currant characterised sweeter wines to earthier, funkier structured Rosé, with some tending towards crisp, sherbetty finishes and others showing palate richness. The more sophisticated Rosé wine makers are now displaying a predilection for more savoury, food intended Rosés, with cassis and gamey characters presenting themselves along side judiciously balanced natural acidity and fresh, ripe fruit.

Several makers of Rosé have shown their long term skill. Rockford’s Barossa Valley Alicante Bouchet 2008 is an enduring commitment to an unusual grape variety. It produces a viscous, concentrated, sweet red berry, juicy Rosé style. It’s quite intense and has a hint of spice to add to the overall character but revels in its’ voluptuous, sweet strawberry core. Recent vintages seem to have increased in sweetness and its glycerol-like texture, but as a style it is broadly appreciated.

Another benchmark producer is Charles Melton with his Rose of Virginia 2008. It is a wonderfully balanced, gorgeously coloured Rosé, which displays ripe, bright red berry fruits. This was the Rosé that more or less began it all in the contemporary Australian wine industry. It’s a wine in short supply and high demand due to its benchmark status.

One of the more contemporary wine makers of Rosé utilises his Italian background to create a savoury, tightly structure Rosé. Fred Pizzini from Pizzini Wines in King Valley, Victoria, makes his Rosé with food in mind. The Pizzini Rosé 2008 shows red cherry, briary hints, a lovely savoury vein and enough sweetness to keep the wine appealing and fresh but not cloying. Drink it with tomato and basil pizza or rosemary chicken, it’s a bargain at the price. A newish producer of Rosé is Arrivo. The brain child of experienced winemakers Peter Godden and Sally McGill, Arrivo is an homage to the Nebbiolo grape variety. The Arrivo Rosato di Nebbiolo shows rose water and red currant on the nose, bright red berry and a lick of wild strawberry on the palate with a seam of savoury spice. The wine is seamless, refreshing and carries itself with an almost plush texture.

The excitement of Rosé is in its suitability to the Australian climate. It’s a refreshing wine for warm days, can be consumed as an aperitif and pairs appropriately with a variety of food styles. Rosé is great with traditional BBQs and in particular the Australian seafood BBQ, matches crusty bread and cheese and can even appropriately compliment hearty winter fare. Moreover the ever present influence of Asian food on Australian cuisine, in particular utilising spice and chilli, merely reinforces the complimentary aspects of Rosé. The joy of Rosé is also strengthened by its not so grand pricing – for a top of the line model one shouldn’t expect to pay more than $30, making Rosé some of the best value for quality wine around.