The grapes for this wine came from a combination of vineyards. They were all kept separate during their fermentation and maturation lives. The machine harvested volume was crushed and destemmed into static fermenters and pumped over twice a day. After approximately ten days of fermentation, during which time the temperature and acid levels were monitored, they were individually pressed to tank using an air bag press. Finally the wine was racked off gross lees and put into barrel to mature in a combination of new French and older barriques.
Rich deep ruby red. Ripe black and red berry fruits with liquorice, spice and warm earth. Rhubarb and mulberry flavours on the palate. Mouth filling with fine grainy tannins, well balanced with a clean finish. Chargrilled eye fillet with a fresh garden salad dressed with oil and balsamic vinegar.
Tar & Roses home is in Nagambie Central Victoria and produces wines inspired by classic varietals from the Mediterranean and was named after the signature characteristics of Nebbiolo. The name also ties back to the winemaking team behind the venture, the legendary Don Lewis and his winemaking partner Narelle King. Following the passing of Don in 2017 this represents the final vintage of his great career with Narelle now carrying on the Tar & Roses tradition in 2018 and beyond. Tar & Roses produce one of Australia's leading Pinot Grigios known for its characteristic dusty pink colour. Tar & Roses sources the majority of red fruit from areas across central Victoria such as Heathcote, an ideal region for Italian and Spanish varietals and classic "Australian" Shiraz.
JENI PORT - HALLIDAY'S WINE COMPANION
Minerals, Aussie bush and sage, the ancient soils of Heathcote can certainly throw up some arrestingly different and complex characters. Sweet-fruited, aromatic and spicy with Italianesque overtones of panforte and chewy tannins, this release is more boldly savoury than previous brought tight to close with an astringent dryness on the finish.