Tasting Notes for Kalleske Rosina Rose 2022 from the Winery 

Rosina 2022 is vivid light rose gold in colour.

Aromatics burst forth with bright notes of garden flowers, tropical fruits, musk and jasmine.

The fresh juicy palate is delicious.  There are lashes of zesty red berries, crunchy lemon sorbet and a faint creaminess offsetting the fine chalky structure.  A glimmer of natural residual grape sweetness enhances the luminous fruits.  Radiant and flavoursome throughout, this rosé is completed by a lengthy pure finish.  Enjoy now.

Kalleske 

In 1853 our Kalleske vineyard and farm was established at Greenock in the North-Western Barossa. Old vines eclipse the property and a selection of both Shiraz and Grenache grapes are used to ensure a flavoursome and complex rose. After specifically harvesting whilst fresh and vibrant, the grapes were wild fermented for added complexity. Anna ‘Rosina’, together with her husband Karl Heinrich ‘Eduard’ Kalleske farmed our vineyard from 1853 until the 1880s. They were pioneers on our property and in the district of Greenock. This wine pays tribute to their accomplishments. Rosina is a genuine hand-made wine that’s been grown and vintaged on our Kalleske estate.

Vineyard

A selection of Grenache is combined with Shiraz to make a fruit-driven complex rosé.  All vines are grown in sandy loam soil over deep red clay and are all hand pruned.

Growing Season

The 2022 vintage was excellent.  Winter was significantly wetter than average getting the vines off to a brilliant start leading into Spring which was cool with median rainfall.  Summer was mild and dry apart from rain on the last day.  Autumn remained mild with generally perfect mid-20s weather combined with cool nights ensuring steady even ripening across all varieties.  The 2022 yields were good and the quality is great, a classic Barossa vintage displaying rich flavours with fine balance.

Winemaking

Grapes were specifically harvested whilst fresh and vibrant to make a genuine rosé wine. Harvested on March 3^rd and March 10^th the grapes displayed crisp acidity and bright perfumed fruit flavours. Following crushing, the numerous lots of juice were in contact with the skins for 2 – 8 hours for subtle colour and flavour extraction. The juice was then slowly fermented at a cool temperature over 10 days ensuring maximum retention of aroma and fruitiness.  Prior to bottling a small amount of unfermented juice was blended back to add a touch of natural residual sweetness.

(SKU: KA_ROS_22)