Red Varietals: Nebbiolo,  Pinot Noir, Brachetto

Style:  Dry Rosato

Serve: Chilled

Pairing: Generous antipasti board and friends!

Aging: Best consumed now. Drink it young and fresh!

Ai Fiori meaning ‘amongst the flowers’ in Italian is our way of describing the personality of our wine. Red grapes, in this case Nebbiolo, Pinot Noir and Brachetto, are left in contact with the skins for a short period before fermentation in barrel with wild yeast. We add Savagnin just before bottling to give our Rosato further intrigue, depth and freshness.

[2020 Vintage] – 90 Points by JamesSuckling.com, October 2020

[2019 Vintage] – 90 Points by Campbell Mattinson, Halliday Wine Companion 2021

[2018 Vintage] – 91 Points by James Halliday, Halliday Wine Companion 2020

[2018 Vintage] – 90 Points by Andrew Graham, Oz Wine Review, July 2019

[2017 Vintage] – 92 Points by James Halliday, Halliday Wine Companion 2019

[2015 Vintage] – Bronze Medal at International Cool Climate Wine Awards 2016

[2015 Vintage] – Bronze Medal at Sydney Royal Wine Show 2016

[2015 Vintage] – Bronze Medal at Yarra Valley Wine Show 2016

[2015 Vintage] – 91 Points by James Halliday, Halliday Wine Companion 2017

2020 VINTAGE

The further we got into winter, the colder and wetter it became to the past 25-year average. Spring continued in this vain with temperatures cooler than average, and rainfall higher, with the dam filling naturally in late November. December bucked the trend with abnormally high temperatures, five days above 35°C degrees and three days above 40°C and very low rainfall. This mirrored the rest of the country where the drought and high temperatures prevailed throughout Queensland and New South Wales. We thought we were staring down a very hot, dry summer to come, however, January and February brought generally cooler weather and significantly higher rainfall than normal (112mm more). Furthermore, the season started to lengthen with picking dates extending out as much as two weeks more than has been the norm recently for some varieties.

VITICULTURE & WINEMAKING

Ai Fiori meaning ‘amongst the flowers’ in Italian is our way of describing the personality of our wine. Red grapes, in this case Nebbiolo, Pinot Noir and Brachetto, are left in contact with the skins for a short period before fermentation in barrel with wild yeast. We add Savagnin just before bottling to give our Rosato further intrigue, depth and freshness.

TASTING

The breezy aromas of flowers on a summer day are accompanied by the rich depth of pomegranate and wild strawberry with hints of spice. It finishes dry with a lime and citrus leaf freshness. Drink now.

PAIRING

Perfect accompaniment to a generous antipasti platter — just add friends!

“A bright, light-red color and fresh raspberries and cherries in abundance, making for an attractive, fresh style. There’s a succulent feel to the palate and plenty of fleshy red-berry flavor. 90 Points.”
JamesSuckling.com, October 2020 (2020 Vintage)

“Pale colour but both the nose and palate are remarkably sweet and raspberried. We’re almost into blackcurrant bud territory here. It finishes dry but the palate is awash with perfumed, jellied, juicy flavour. 90 Points.”
Campbell Mattinson, Halliday Wine Companion, August 2020 (2019 Vintage)

“A pale cherry-hued rosato made from nebbiolo and cabernet with some savagnin added before bottling. It all works. Its crisp and crunchy acidity adds to the texture and brightness of the just-so red fruits. A hint of florals and spice; super fresh and almost thirst-quenching. 91 Points.”
Jane Faulkner, Halliday Wine Companion, August 2019 (2018 Vintage)

“This Rosato is a blend of Yarra Valley Nebbiolo and Cabernet Sauvignon wild fermented in barrel with a little Savignan added to the blend before bottling. As much a rosato as anything, it’s almost rustic at first but there is a pear and fruit tingle fruitiness too. There’s plenty going on here, with a curious mix of sweet and sour elements on the palate. The end result is so far from simple and definitely the better for it, even though the flavours don’t quite mesh perfectly. 90 Points.”
Andrew Graham, Oz Wine Review, July 2019 (2018 Vintage)

“Syrah and Nebbiolo were given brief skin contact before fermentation in barrel. Savagnin is then added to blend. Red berries with a twist of orange citrus dictate the aromas and flavours, and there’s a floral lift which may be the white grape influence. Essentially dry, there’s an impression of fruit-sweetness filling out the mid-palate, and the texture and light astringency are positives.”
Halliday Wine Companion 2019 (2017 Vintage)