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2017 Chalmers Rosato MAGNUM
"Allocation only, email [email protected] to secure allocation"
Whole-bunch pressed (no saignee), wild yeast, 63% Aglianico fermented in barrel, 33% Sagrantino and 4% Nero d'Avola co-fermented in stainless steel. The whole bunch pressing is reflected by the very pale pink colour, the barrel fermentation by the spicy overtones to the bouquet. The palate is dry, but juicily fruity, with an even flow of small red fruits from start to finish. One for the nerds, but also for those who know just how high Australian standards are by world comparison, thanks to our winery technology. 93 points. James Halliday, Halliday Wine
Companion January 2018
Whole-bunch pressed (no saignee), wild yeast, 63% Aglianico fermented in barrel, 33% Sagrantino and 4% Nero d'Avola co-fermented in stainless steel. The whole bunch pressing is reflected by the very pale pink colour, the barrel fermentation by the spicy overtones to the bouquet. The palate is dry, but juicily fruity, with an even flow of small red fruits from start to finish. One for the nerds, but also for those who know just how high Australian standards are by world comparison, thanks to our winery technology. 93 points. James Halliday, Halliday Wine
Companion January 2018
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Original: $36.23
-65%2017 Chalmers Rosato MAGNUM—
$36.23
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Description
"Allocation only, email [email protected] to secure allocation"
Whole-bunch pressed (no saignee), wild yeast, 63% Aglianico fermented in barrel, 33% Sagrantino and 4% Nero d'Avola co-fermented in stainless steel. The whole bunch pressing is reflected by the very pale pink colour, the barrel fermentation by the spicy overtones to the bouquet. The palate is dry, but juicily fruity, with an even flow of small red fruits from start to finish. One for the nerds, but also for those who know just how high Australian standards are by world comparison, thanks to our winery technology. 93 points. James Halliday, Halliday Wine
Companion January 2018
Whole-bunch pressed (no saignee), wild yeast, 63% Aglianico fermented in barrel, 33% Sagrantino and 4% Nero d'Avola co-fermented in stainless steel. The whole bunch pressing is reflected by the very pale pink colour, the barrel fermentation by the spicy overtones to the bouquet. The palate is dry, but juicily fruity, with an even flow of small red fruits from start to finish. One for the nerds, but also for those who know just how high Australian standards are by world comparison, thanks to our winery technology. 93 points. James Halliday, Halliday Wine
Companion January 2018
