Winemaker's Note

We make quite a lot of Colbinabbin Nebbiolo Rosé each year, largely from the older planting at Willoughby Bridge Vineyard. The wines are direct pressed to barrel and almost always make their way to the light Nebbiolo-based reds. By early winter, these rosé barrels are often some of my very favourite wines in the cellar. Last year, I decided to keep aside three barrels that I felt had particular depth and deliciousness. The wines were kept on full lees until early summer, racked only once with a small sulphur addition, then kept under cork for a further eight months prior to release.