An attractively packaged Rose from the Yarra, made by Brendan Hawker and Hamish Smith. The surprise is that, hailing from the Yarra, it is made from syrah and not pinot noir, but it works.
The wine was made by whole bunch pressing into stainless steel for cold settling. 48 hours later, the juice was racked for fermentation before spending nine months on lees in stainless steel tanks. The residual sweetness is a bone dry 2 grams/litre.
A pleasing salmon pink colour mixed with onion skin hues. As with all the Long Gully Estate wines, an immediate positive impression comes from the aromatics. Fresh, young and with a lovely soft texture, it is a mouthfilling style with notes of florals and slight tropical touches. It is also seamless and finishes with a fine flick of acidity. Should drink well for several years plus ideal for chilling and enjoying on a summer afternoon.