Doom Juice Rosé 2022
- 92
- $29
- Drink by: 2022-2024
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Curiously named perhaps, but this is a blend of those traditional varieties, Shiraz and Cabernet, with the colour coming from a couple of days on skins. The wine is fermented with wild yeasts, with the added bonus of being organic, unfiltered, unfined and vegan friendly. One almost expects it to be lying on a beach in a tie-dye T-shirt. It is amusingly dubbed ‘made in hell’, although one imagines that the labelling integrity bureaucrats saw less humour in that than some of us. The colour is a glowing pink. The nose immediately gives up fresh spices and red fruits, with hints of wild thistles and a hint of delicatessen meats. This is balanced, taut, fresh and quite delicious. Drink now and for the next couple of years.
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.
