Brokenwood Rosato 2023
- 93
- $30
- Drink by: 2023-2026
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For those wondering why Rosato and not simply Rosé, it is because the wine is made from the famous Italian varieties, Nebbiolo and Sangiovese, sourced from vineyards, in NSW and Victoria, although we are not given anything more specific. Partial foot stomping here, with the juice left on the skins overnight, before pressing to tank. A small percentage sees fermentation in old oak. This is a vibrant neon pink. It might be a curious blend but it works with a comforting strawberries and cream aroma. Spices, red fruits and florals. Mouthfilling flavours, fresh acidity, very good length too. This is fresh and elegant and should continue to provide delicious drinking for at least the next two to three years, but it is hard to imagine much will be left after this summer.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
