Small portions of red grape varieties Cab Franc and Merlot and Pinot Noir were identified on our Estate vineyard as suiting rose production. These grapes were pressed soon after harvesting to minimize colour and phenolic extraction. The resulting deep pink juice was fermented to dryness in temperature controlled stainless steel tanks. A small amount of grape juice was then added back to create a demi sec style. These techniques have created an ideal luncheon wine that should be served chilled. The palate follows on from the aroma with fresh strawberry fruit and creamy confection flavours whilst retaining a balanced fresh finish.