Brokenwood Rosato 2021
- 90
- $30
- Drink by: 2021 - 2023
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Red wine in winter, white and rosé in summer, sparkling wine for celebrations. Is it just me, or do you find these ‘rules’ restrictive and dull?
I live in Melbourne where jumper-weather runs from late March through mid-October. Heck, I still pack a cardie if I’m heading out at night in December. If I followed the rules, I would really only have a 4 month window to experience more than half the world of wine. It’s time to break some rules.
This rosato (named for its predominantly Italian varieties) is a perfect, pale, pink grapefruit hue. Enticing aromas draw you in – peach blossom, lychees in syrup, white nectarine and tropical delights like papaya and honeydew.
But don’t let the vivid fruit characters fool you. There’s no sweetness here – its not only dry, but savoury too. Italian varieties Nebbiolo and Sangiovese offer refreshing acidity and a crunchy Red Delicious apple texture, while Tempranillo lends a silkiness. There’s complexity if you are looking for it, but it’s not too cerebral to chill down and smash with a giant platter of fresh prawns. Wait, summer is a long way away.
This is a versatile wine and lends itself to being served lightly chilled to emphasise the spicy fruit. Pair with nourishing seasonal foods like roasted root vegetables and pan-fried winter salmon.
Nicole loves wine. So much so that she gave up a successful career in Pharmacy, perfected her spitting technique, and moved from sunny Queensland to the wine-drenched laneways of Melbourne. Stints in hospitality, wineries, retail, sales and marketing filled the next few years while Nicole built her knowledge and searched for the right path. She completed the Wine and Spirits Education Trust (WSET) Diploma in 2016 and became a certified WSET Educator the following year. She now juggles a number of roles including teaching people about wine, curating wines lists for restaurants and bars, judging in Australian wine shows and, of course, writing. In 2016 she won the Negociants Working With Wine writing award and has since contributed to Gourmet Traveller WINE, Halliday Wine Companion Magazine and Nourish Magazine.
