THE ROSÉ REVOLUTION
Pink, cold, refreshing and extremely food friendly, rosé may be the wine of choice with socialites in the Hamptons, but don’t let that put you off. As with any wine many styles are on offer, from rich and developed to light and concentrated, though rosé is best suited to the ‘less is more approach’. According to a French wine representative I spoke to recently, ‘We have twenty minutes of skin contact for our rosés so as not to over extract, so that we have more time for the beach, the rosé is important but the beach more important’.
Spinifex Rosé 2012, Barossa Valley, South Australia
Owners Peter Schell and Magali Gely stem from a family of French vignerons dating back several decades. Together they are creating some of the most balanced wine in all of the Barossa. Handcrafted from Grenache, Mataro and Cinsault, perfumed characters open to white stonefruit and musky spice. Zesty citrus and pink grapefruit tickle the tastebuds. This is a light- bodied Provence style with a savoury, dry yet tangy finish. Elegant, defined and delicious!
Available from the Great Northern Hotel bottleshop, $24
La Vieille Ferme Rosé, 2012, Ventoux, France
From the foothills of the mighty Mont Ventoux and home to the varietals Cinsault, Grenache and Syrah, the Perrin family, producers of the famed Château de Beaucastel, know serious wine. Floral red berries burst into confected notes with cherry-like lollies dancing in the background. A mouth feel of sweet fruit sweeps across the palate, lifting with strawberries and cream, with a dry-ish finish. An easy-drinking crowd pleaser.
Available from the Cellar on Lawson Street, $16.99
Domaines Ott ‘Clos Mireille Coeur de Grain’ Rosé 2011, Provence, France
Epicureans of tradition, the Ott family have been upholding their family history in Provence for over a thousand years. Clos Mireille is the second-oldest estate that lies on the coastline of Provence. Produced from Grenache, Cinsault and Syrah, this rosé’s aromas of nectarine and orange oil delve into vanillin spice and cinnamon. The palate weight is rich yet ethereal showing spicy peach leading to a salty crunch on the finish. Nectar of the gods, take it to the beach!
Available from Fins Restaurant, Kingscliff, $115
Kabir Antoniak, Head Sommelier, Fins Restaurant, Kingscliff