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Spring
Wine
TIME with ALEX C A S S EG R A I N
SENIOR WINEMAKER CASSEGRAIN WINES
The perfect reason to enjoy a Rosé.
T
here are various ways to make a Rosé and despite what many people may believe, it’s not a white wine that has a bit of red blended with it to make the Rosé colour. Although it can be done this way, many wineries do prefer to use a red varietal that is pressed off skins earlier to create the Rosé we commonly see. The way in which Rosé is created is dependent on the season, and while many wineries have their own way of making this style the fruit and the season will have the final decision as to how it should be made. In 2022 the growing season had made things a little more challenging trying to get the balance right between the flavour and chemical matrix of the grape (ie sugar, acid). In cooler years it tends to favour flavour ripeness, where in warmer/hotter years it’s the other way around. Whilst flavour is the most important, the other aspects play an important role to ensure the wine is well balanced, especially in red grapes. Arguably the most common varieties to make Rosé from are Cabernet Sauvignon and Merlot, however in more recent times we
are seeing other varieties begin to become more prevalent to make this style. For example, varieties such as Sangiovese, Pinot Noir and Grenache are proving popular. The reason for this is these varieties have a different structure. Mostly being that they have softer tannins, Varieties more fruit driven, and destined for naturally lighter in Rosé are typically colour.
picked a little earlier
Varieties destined than grapes for red for Rosé are typically retain flavour profile. wine, however they picked a little earlier Some winemakers may are treated similar than grapes for red choose to put the wine to grapes for white wine, however they are into oak for a bit of wine. treated similar to grapes barrel complexity which for white wine. The can be a benefit to the biggest difference is that style. wines earmarked for making Rosé are pressed The wine is typically bottled within the year in off skins after spending a certain amount of which it’s picked, while at its ideal freshness, time soaking on skins (aka skin contact) to and consumed in its youth. New world Rosé get the desired amount of colour from the wines are very much the new hot topic skins. and to me can be enjoyable not just as an The next stage of the process will vary aperitif but also paired with various dishes slightly depending on the winemaker’s style, throughout the year. but most commonly they are fermented at Alex Cassegrain cooler temperature in stainless steel tanks to GREATER PORT MACQUARIE
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