Picnic Rose

Luscious on the palate with hints of strawberry, blueberry, roses and spring flowers. Flavours of ripe berries. Notes of floral and herbs balance the bright acidity and mouth-watering dry finish. Made from Merlot 46%, Cabernet Sauvignon 35%, Cabernet Franc 18. Picked at night to ensure minimum colour pick-up, 6 hours on skins from picking to fully pressed off. Varieties were picked separately, cold fermented and assembled to make the Picnic Blend. In 1890, Amos William Howard discovered subterranean clover thriving naturally in a picturesque valley in the Adelaide Hills. Howard Vineyards stone barn Cellar Door and premium red vineyard are located in Nairne, on the site of this original farm. Subterranean clover continues to grow at this site, restoring Nitrogen and ensuring the health and quality of the soil in this spectacular vineyard. 30km away, their high altitude (470m), cool climate white vineyard at Schoenthal (Beautiful Valley in German) is one of the Adelaide Hills finest sites for growing fresh, crisp Sparkling and white wines. It is these two unique vineyard sites that enable them to grow exceptional white and red grapes without compromise, and the Estate grown Picnic, Clover and Amos wines are renowned for their delicate notes and distinctive fruit purity. The winery is headed up by Tom Northcott. Tom oversees all vineyard and winemaking operations and his philosophy is simple; to make textural, cool climate wines that are light and elegant with a finesse that reflects the terroir of our vineyards.

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Ninth Island Pinot Noir Rose

The nose is vibrant and delicate with aromas of fresh strawberries, watermelon and fresh cream. The palate is fresh and juicy with notes of strawberries, ripe watermelon and pomegranate held together with crisp acidity. A delicious dry style rosé. Produced from grapes grown at Strathlynn on the west bank of the Tamar River, 70km from Pipers Brook. In contrast to our sites in the northeast, which are close to Bass Strait and subject to strong maritime influences, the Tamar Valleys hillside slopes offer vines some protection from prevailing westerly winds. This promotes warm, settled conditions for much of the growing season. The West Tamar has surprisingly low rainfall. Sites in the Tamar Valley are a mixture of brown Chromosol and Vertosol (black cracking clay) soils. Both soil types have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Vines are grown predominantly on cane-pruned, Vertical Shoot Positioned (VSP) trellises, which help to expose bunches to the sun. Selectively picked in the cold morning hours, the naturally chilled fruit was crushed to press where it soaked on skins for 6 hours before gentle pressing. This juice was then cold settled and transferred to a combination of barrel and stainless-steel tanks for fermentation. Wild fermentation was allowed to commence prior to inoculation with Saccharomyces yeast. Following primary fermentation, the wine was aged on lees to give fullness and texture prior to blending and bottling. Ninth Island is one of the labels of the Kreglinger group. Krelinger is a Belgium based company that was formed as a family business in 1797, their business brought them to Australia in 1897 but it was not until the year 2000 that they diversified into wine. Ninth Island represents the second label of the Pipers Brook vineyards, based in Tasmania. The name refers to a tiny island that sits alone in the Bass Strait, just offshore from the Pipers Brook Estate. The Ninth Island vineyard can be found on the banks of the Tamar. The site is comparatively warm and perfect for the production of table wine styles such as Pinot Noir, Sauvignon Blanc and Chardonnay. They are predominantly made as early drinking styles, with all the fruit sourced from Tamar valley. The Ninth Island's windswept, pristine environment is the inspiration behind this modern range of wines that capture the wild flavours of Tasmania.

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