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Best Australian Rosés 

I used to be pretty strictly a Provence rosé drinker. Since moving to Australia, though I’ve come to realise there are some really fun, fresh, crisp and truly delicious rosés coming out of Australia that hold their own again the French classic.

Many Aussie styles are deep pink and very sweet – many which are nothing to write home about – but there are some really fantastic ones in the bunch. I also love the cool climate approach to rosé in Australia, which tend to be paler in colour and much drier. We’re spoiled for choice when it comes to Australian rosés, and many are great value. Tim Adams (Clare Valley, SA) and de Bartoli’s La Bohème (Yarra Valley, VIC) are both very drinkable. Recently though (it has been a particularly hot summer!), the following rosés have been on rotate in my fridge.

2017 Delamere Rosé, Tamar Valley TAS ($25)

This Tassie rosé is fresh and delicate yet complex and fruity. A bit redder in colour than I usually go for in rosés, but the notes of strawberry and raspberry are quite tart, and the floral, dry wine lands well balanced on the palate. This fragrant yet crisp rosé is uniquely expressive of the maritime climate of the Pipers River region where these Pinot Noir grapes are grown.

2107 Somos Barbera Rosé, McLaren Vale SA ($32.50)

Slightly pricier compared to some everyday rosés, but this barrel-fermented wine, aged on the lees, is bright, textured and produced to keep the high acidity of the Barbera grape well-balanced. It’s got some body for a rosé, with dark fruits again, but it’s creamy and well-rounded. The result is a fun but structured wine, one that pairs well with fresh summer meals.

2017 Turkey Flat Rosé, Barossa SA ($21) 

Another one from South Australia, which is not normally my go-to for rosés. Though fruit forward, this is still a dry, crisp and clean wine. Great, again, for summer sipping with some chill, but also does well with spicy food. This particular vintageis elegant and pale for this region, grape (Grenache) and vineyard – get your hands on the 2017 before it goes!

Rosés that are deep in colour are sometimes too fruity and sweet, but some styles – like those listed above – are well-rounded, with a beautiful balance of fruit and acidity 

For more ideas about what to eat with rosé, check out our rosé and food pairing, or to get the scoop on what rosé even is, click here.

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Jill Haapaniemi

Jill Haapaniemi

Jill is a lover of all things food and wine. As a food blogger and recipe developer, she is passionate about sharing meals with others, never without a bottle of something to enhance the experience. She spends her free time at her partner’s family winery just outside of Melbourne, and can usually be found drinking Oregon Pinot, wines from the Rhône Valley or Victorian Shiraz.
Jill Haapaniemi

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