Mount Macleod Rose is Mark Matthews’ newest addition to the Mount MacLeod range is a deliciously textural Bordeaux styled rose full of food-friendly chew and a refreshing streak of redcurrant acidity.
It’s crafted from Gippsland Cabernet Sauvignon 40%, Merlot 35% and Syrah 25%, picked across a fortnight, with parcels of each variety all pressed together. The first two press loads were kept on skins in the press for a couple of hours whilst the final parcel was pressed quickly to avoid excessive colour take up.
The ferment was carried out in old oak with no temperature control, yeast addition or intervention.
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