1. DELIVERY DELAYS: Due to current COVID-19 restrictions and flood effected zones, delivery times are longer than expected.
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  3. User Review Profile ImageClarinda from TAS bought some Starborough Pinot Gris 2021
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  9. User Review Profile ImageEthan from WA bought some Mount Avoca ‘Estate’ Organic Shiraz 2019
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  12. User Review Profile ImageLucas from TAS bought some Tim Adams Aged Release Riesling 2014
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  24. User Review Profile ImageSteve from VIC bought some Paxton Quandong Farm Shiraz 2019
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  27. User Review Profile ImageJohnie from QLD bought some Bellingham Estate Main Ridge Pinot Noir 2020
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  30. User Review Profile ImageChristopher from ACT bought some Montevecchio Rosso 2020
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  48. User Review Profile ImageEthan from VIC bought some Yes said the Seal Reserve Blanc de Noir 2012
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  63. User Review Profile ImageClyde from SA bought some Mount Avoca ‘Moate’s Lane’ Chardonnay 2021
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  66. User Review Profile ImageChloe from ACT bought some Castelli Estate Shiraz 2015
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  69. User Review Profile ImageClarinda from ACT bought some Battle of Bosworth Shiraz 2019
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  75. User Review Profile ImageJoesph from ACT bought some Flametree Chardonnay 2020

Mount Macleod Rose 2016

$20.00 ea

CURRENTLY OUT OF STOCK

Deliciously textural Bordeaux styled rose full of food-friendly chew and a refreshing streak of redcurrant acidity.

  • Vintage 2016
  • Region Gippsland VIC
  • Producer Mount Macleod
  • Variety Rosé
  • Bottle Vol 750mL
  • Vegan Yes
  • Organic Yes
  • Biodynamic Yes

Best matched with the following food groups

Mount Macleod Rose is Mark Matthews’ newest addition to the Mount MacLeod range is a deliciously textural Bordeaux styled rose full of food-friendly chew and a refreshing streak of redcurrant acidity.

It’s crafted from Gippsland Cabernet Sauvignon 40%, Merlot 35% and Syrah 25%, picked across a fortnight, with parcels of each variety all pressed together. The first two press loads were kept on skins in the press for a couple of hours whilst the final parcel was pressed quickly to avoid excessive colour take up.

The ferment was carried out in old oak with no temperature control, yeast addition or intervention.

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