Rose and why its ‘Yes way Rosé’
As I began to appreciate wine more, I ventured across the ocean to the mighty United States, exploring cities while wining and dining my way through the journey. When the weather was hot, rosé became the drink of choice. In so many places, I was asked if I wanted ice in my wine. Initially, I found it odd to add ice to an already chilled wine, but who was I to judge and go against the grain? It seemed that everyone was doing it, and to be completely honest, I rather liked it. In fact, to this day (please don't tell anyone), I sometimes still put ice in my rosé wine. Sometimes you just want it super cold and crisp, and that's the beauty of wine—it's so individual and unique to your taste buds. No one can judge, although most of the time people do!
Rosé is what I like to describe as the red wine for white wine lovers, and by no means do I mean it in a gender-specific way. I absolutely love rosé and will advocate for it as often as required. It's easy to drink, a food-matching heaven, a wine that doesn't require a refined palate or the ability to dissect the flavour profile. It pairs with any occasion, similar to champagne, I would say—any food (hello, salads), and on warm sunny afternoons when you don't feel like a beer or cider.
Yarra Valley Rosés are made from nearly all the red grape varietals we grow, with a large portion of them coming from Pinot Noir, and the rest from Syrah, Cabernet, Merlot, Shiraz, or a blend of these and more. Styles vary from light and dry to bold and savoury. 'Strawberries and Cream' is a very common descriptor for wines from the Yarra Valley, but there is a movement towards a more savoury edge, using the spice and pepper flavours we get from the soils to enhance the drinking experience. If you're unsure of what to drink or pair with your food, don't overlook rosé—it's a go-to of mine.
In fact, the very first wine I've made (in collaboration with winemaker Stuart Dudine) is Flock Rosé, a Syrah-based wine made in the southern French Provencal style. It's light, dry, crisp, and refreshing with a real savoury tone, perfect for fish tacos, tofu salad, and barbecued meats. It's a passion project of mine that I truly enjoy selling and making, something to call my own (well, mine and Stu's). Head over to our shop to grab a bottle or three—I promise you will not be disappointed. It's absolutely magical.
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