How do you make rose? There are a few ways but I will elaborate on two types. Firstly, the traditional method of picking the red grapes specifically for rose, meaning that they are picked earlier with lighter flavours and higher acid. The grapes are then de-stemmed and crushed when they arrive in the winery. The skins are allowed to stay in contact with the juice only for a short period before they are pressed off into either barrels or stainless steal. The wine is then bottled when the maker thinks the wine is ready. The second way to make rose allows the winemaker to get ride of some juice to improve the quality of their normal label. During the initial fermentation the winemaker bleeds off a proportion of juice to increase the skin to juice ration which increases the flavour, colour and intensity of the finishing wine. The bled off material is then transferred to tank before bottling. Generally this style of rose has an abundance of flavour but lacks acidity and dryness.
Kalleske Rosina 2012
This wine is vibrant in colour with deep and dark rose coloured hues. On the nose I can smell strawberries and cream with a little spice coming up the rear. Once the wine hits my palate the sweetness of the strawberries moves toward an
Allen's strawberries and cream lolly. In fact, the easy to follow flavours make a good impact on the front of my palate before a pole of acid cuts through. I could see this working really well at the start of summer, when the weather hits 35 degree which they are expecting a lot of this coming year as we move from La Nina back to El Nino. The long term forecast indicated that Australia is set for temperatures similar to 07, 08 and 09. I will be drinking more rose this coming year to quench my thirst.
Alcohol: 13%
Price: $18
Rated: 83
Drink: Over summer
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