This McGuigan Estate Rosé offers a delightful blend of strawberry and raspberry flavours, perfectly complementing leafy salads. As an Australian wine from a family winery with four generations of expertise, it brings a refreshing finish to any occasion.
Wine of South Eastern, Australia. Outstandingly intense and rich wines from the premium vineyards of South Eastern Australia. This Rosé is packed full of delicious strawberry and raspberry flavours which are complemented by a refreshing finish. The McGuigan Estate wines are produced using carefully harvested fruit from our best vineyards across South Eastern Australia. Generations of McGuigan winemaking experience goes into every bottle.
Allergy Advice: Contains Sulphites
Serving suggestion: Pairs well with leafy salads. Best enjoyed within one year of purchase and consumed within two days of opening.
Storage instructions: This wine is ideal for drinking now but can be kept for up to 1 year
Country of origin: Australia
Manufacturer: Australian Vintage (UK) Limited
Winemaker: Jamie Saint
History: McGuigan Wines was established to celebrate the culmination of 3 generations of wine growing by the McGuigan family. Founder Brian McGuigan adopted the central symbol of the family crest, the lion, to reflect inspiration & the McGuigan's enduring spirit & passion for producing great quality Australian wine. Those proud family traditions are still at the heart of McGuigan winemaking values today. IWSC Winemaker of the Year-2009/11/12/16 & IWC White Winemaker of the Year-2009/12/13/19
Regional information: Fruit was carefully selected from various regions to balance style & flavour profile of the wine. The climate is hot with high evaporation rates & generally low rainfall making irrigation essential. The climate is also continental resulting in long sunny days & noticeably cooler nights. Modern viticultural & winemaking techniques mean that the climate can be seen as one of the region's strengths.
Vinification: The fruit was crushed, de-stemmed and immediately clarified. Fermentation followed with inoculation using selected yeast strains. Fermentation was carried out at cool temperatures and lasted for 2 weeks. Post fermentation the wine was racked off the ferment lees and remained on light lees until blended.
