We have been experimenting with rosé styles for a few years, but it took until 2017 to commercially release the first, the Block 41 Syrah Rosé.  This rosé is made traditionally with foot stopping and gentle pressing producing free run juice and a pink, but dry, wine.  The nose delivers a bouquet of fruit salad and the mouth a distinctness of strawberries, cream and lychee.

Tasting notes:

2017 Block 41 Syrah Rosé

After a succession of warm to hot vintages, 2017 reminded us of the good old days. A wet winter, wet spring and a long, mild growing season. It seemed things were going to be late when budburst waited until 20 September 2016, confirmed with verasion beginning on 28 January. We hand picked a small parcel off a rocky ridge in warm conditions in the morning of 15 March, foot stomped the fruit that afternoon, followed immediately by a gently press allowing minimal maceration time on skins. Fermentation began in the evening. Post fermentation the wine had a few weeks in old oak in cold storage to settle, followed by racking and bottling. The result is a fresh, but dry wine, with balanced acidity and a crisp strawberry, cream and lychee palate.  Wine Companion gives 93 points.  Bronze medal 2017 Royal Melbourne Wine Show.

Harvest: 15 March (hand picked)
Average bunch weight: 65.3 grams
Baumé: 12.5o
pH: 3.77
T/a: 6.80
Bottled: 21 June 2017
Alcohol: 12.7% v/v
Cellar: drink now
Goes with: starters such as seafood, light meats, salads and Asian and (light) Indian curries.