Frederick Stevenson Rose
85% Grenache 15% Cinsault from the Barossa Valley
Dry rosé direct pressed Grenache and the Cinsault is left on skins for 12-24 hours. Turkish delight, vanilla, lychee and spice from the Cinsault, Rasberry, red apple skin and strawberry from the Grenache. Touch of amaro like spice and glazed citrus peel to finish off.
Perfect Match: Sun, Spaghetti al Vongole, Duke Ellington Take the A Train & your lover.
Artwork: 'Gemstones' by Carlo Jensen