Top 5 Aussie Rosés

It’s spring – for me that means longer days, warmer nights, the scent of jasmine, and rosé! I have a strong bias toward the pale salmon-pink rosés of Provence (and an equally strong aversion to the hot-pink, grenache-based lolly water that was typical of Australian rosé for way too long). But all that’s changed in recent times and Australia now makes many delicious, dry, food-friendly rosés. These are my five current favourites – though there are many more, often by the glass on wine lists,  so celebrate spring with a glass of Aussie rosé soon.

 

Castagna Allegro (Beechworth, Vic)
www.castagna.com.au
This was the wine that changed my mind about Australian rosé several years ago, and it’s been my benchmark ever since. A lovely pale salmon-pink with savoury, slightly herbal aromas, textured mouthfeel and a lean, minerally finish.

 

Logan Hannah Rosé (Orange, NSW)
www.loganwines.com.au
This pale pink wine, made from a blend of three red grapes with a dash on pinot gris, is my favourite everyday rosé. There’s a touch of raspberry on the nose and a hint of fruit on the palate before a bone-dry finish.

 

Scorpo Rosé (Mornington Peninsula, Vic)
www.scorpowines.com.au
This pale salmon-pink, shiraz-based wine has hints of rose and strawberry on the nose and a slight fruity sweetness on the palate, but a dry finish with a hint of citrus peel bitterness.

 

La Prova Aglianico Rosato (Adelaide Hills, SA)
www.scottwines.com.au
Made from aglianico, a native of southern Italy, with the palest salmon-pink hue and a great touch of green apple tang on the palate, great as an aperitif as well as with food.

 

Charles Melton Rose of Virginia (Barossa Valley, SA)
www.charlesmeltonwines.com.au
The grenache in this five grape blend makes for a more strongly coloured wine than most serious rosés. There’s Turkish delight and sweet red fruit on the nose, spicy, fruity flavours and a dry finish – I love it with Asian food.