A blend of red (Syrah) and white (Viognier and Chardonnay) combined together to produce this savoury yet smashable Rosé. Organically farmed vineyard in Barmera, Riverland, SA.
All grapes harvested together, pressed off straight away to stainless steel tank for cold settling racking off its gross lees. Tank fermentation for 3 to 4 weeks followed by full malolactic fermentation. 6 months on fine lees before filtration and adding of sulphur.
It is dry and textural, with aromas of red cherries, ripe apricots, peaches, and a pleasant minerality. A mix of tomato leaf, strawberries and cream, some white peach. The palate opens up to similar characteristics with a core of acid which really directs the wine on the palate. Serve chilled.
Sud De Frank is a collaboration between two mates having fun, making wines they like to drink - without compromise. Jared Dixon of Jilly Wines and Dan Graham of Sigurd. Both excellent labels in their own right, and Sud de Frank allows them to let loose on a collaboration in the best way.
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