2015 Airlie Bank Rosé

Airlie Bank

Australia / Yarra Valley / Airlie Bank

"Red rose petal, persimmon, wild strawberry, graphite, sea spray." -Tim Shand, Head Winemaker

Vintage
Near perfect conditions in 2015 with a cool January and warm spells in February and March allowed for gradual maturation, great acid retention, and good crop with even ripeness. Phenolic maturity (brown seeds/stems) was spot on and we took the opportunity to play with skin contact on whites and more whole bunch use in reds. While it wasn’t the easiest year, it was certainly the most exciting, and wines from this vintage are showing great vitality and aging potential.

Winemaking
60% whole bunch pressed pinot noir, fermented in old oak. 30% pinot gris fermented on skins (indigenous primary and malo). 10% whole bunch fermented pinot, 10 days on skins. No finings, one minimal SO2 add, coarse filtered.

September, 2015

Gary Walsh

The Wine Front

91 points

I do enjoy a rosé that’s not too acidic and lays on the powdery textural stuff. This is that. Has a little funkiness, brine, subtle spice, fresh strawberry, maybe some rosy perfume. Feels smooth and fleshy, despite being a light bodied wine, with interesting flavours and texture, and maybe not the most convincing finish, but gee it makes you go back to the glass pretty quickly. Super to drink. Feels and tastes great.

Standard Bottle Out of Stock

About Airlie Bank

Airlie Bank dares to treat drinkers with respect by delivering wines that are delicious and true - as well as remarkably good value. Tim Shand and the team enjoy freedom to push boundaries. Their small-batch ethos has led to a great deal of creativity and ever-decreasing doses of sulphur. Nothing is off the cards when they sniff an opportunity to make a more compelling wine, as demonstrated by its 100% whole bunch Cab Franc and goon-bag fermented Sauvignon Blanc. Pure drinking pleasure is the one-point manifesto of Airlie Bank, and the thirsty take-up across the board shows that they're hitting the mark.

About

Tim came to the Yarra Valley with vintages under his belt at Domaine Dujac in Burgundy and Château Margaux in Bordeaux, as well as stints in Chianti, Oregon and Chile. Since then he had a hand in some of the region’s headline-grabbing wines of recent times during his tenure at Giant Steps before taking the helm at Punt Road in 2014. Tim and the team are making most of the freedom to push boundaries while making the most of the excellent fruit the Yarra Valley gives rise to.