One of the best rosés coming out of Beechworth. Peter Graham uses his small patch of premium Nebbiolo to craft this Rose, which is made in a free-run style, rather than the saignee method. The fruit is crushed and left on its skins for only 15 minutes before pressing, resulting in a beautifully pale coloured wine.
For Peter, it's all about the expression of site, so only natural yeasts are used in fermentation, and occurs in old oak barriques, which impart very little character to the wine. It's fresh and vibrant, with beautiful, lifted red berries, floral notes, and wonderful Nebbiolo savouriness. A truly delicious Rosé.
The fruit was basket pressed, juice assembled then racked to barrel with some solids retained.
Left on skins for 15 minutes or so. Fermentation was allowed to proceed using wild yeast in old barriques at medium temperature. Malolactic was arrested and on completion of fermentation /clarification the wine was racked to stainless steel.
Vibrant salmon pink in colour with delicate notes of orange peel, ripe peach and musk aromas. The palate bursts with maraschino cherries and raspberries, then finishes with savoury, refreshing acidity. Lingering and dry; unmistakably Nebbiolo!
Domenica sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it. Wines are traditionally made; owner/winemaker Peter Graham has an impressive 13 years under his belt as assistant winemaker at Giaconda. Unsurprisingly, the Domenica wines are first class examples of small production, 'hands on' winemaking at its very best. Shiraz, Roussanne and Marsanne have a natural affinity with warm dry summers, granitic soils, slopes and altitude. Beechworth has a deserved international reputation for Chardonnay, and Nebbiolo occupies the steep, cool acre of shale at the south eastern corner of the property. Ten acres of hand tended, low cropped vines result in a mere 1500 cases annually- the philosophy behind the growing and making of these wines is one of simplicity, pure varietal expression and a palpable sense of place.
GARY WALSH - THE WINE FRONT
Bull’s-eye. What a treat this is. Redcurrant, white cherry, red apple, subtle aniseed and floral notes. It’s fresh, pitch-perfect acidity, almond smoothness and talc texture, a little blood orange tang, fine and long finish. Beautiful.