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Flat front label of wine

Charles Melton BarossaValley Rose of Virginia 2003

Rosé from Barossa Valley, Barossa, Australia
  • RP89
0% ABV
  • W&S90
  • W&S90
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Winemaker Notes

Charles Melton's Rose of Virginia is described by Robert M. Parker Jnr as "one of Australia's finest rosés" and by the London Observer as "the best rosé in Australia." This vintage displays superb aromatics, showing lifted cherry berry characters with a touch of tropical fruit. The mild growing season has resulted in a beautifully crisp palate with superb fruit intensity. Best drunk young and vibrant, this refreshing style of wine suits a wide range of cuisine and is best served cool, but not icy cold.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
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Charles Melton

Charles Melton Wines

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Charles Melton Wines, Barossa Valley, Barossa, Australia
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One of the Barossa Valley’s great characters, Charlie Melton has a passion for making Rhone style wines from some of Australia’s oldest vines. Shiraz, grenache, mouvedre and cabernet fruit is hand picked from ancient dry farmed vineyards, and transformed into wines of great depth, concentration and character.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Rosé Wine

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Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

EPCCMNROV_2003 Item# 60893