LUX VENIT* Barossa Rosé 2020

LUX VENIT* Barossa Rosé 2020

Regular price $30.00
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Hurry! Last bottles!

We’ve been crafting Barossa rosé for 6 years now. We love it. But in 2020 we decided to keep aside our best parcel of old vine Grenache and Mourvèdre from an amazing vineyard in the Lyndoch foothills. Wild-fermented. Set in Leroi & Ermitage French barrels for 3 months. We sang to it. It is a delicious, dry, structural & textural premium rosé. 333 cases made. 

Winemakers: Daniel Chaffey Hartwig, Theo Engela + Huon Fechner
Varieties: Grenache + Mourvèdre
Country: Australia
Region: Barossa Valley
Alc/Vol: 13.3%
Bottle size: 750 mL

2020
93 pts "Light to medium intense salmon-pink colour. Red cherries, cinnamon and anise spices lift from the glass. Quite deep and powerful with berry fruits and spices layered amongst notes of wood shavings and prosciutto. Good length and flow, acid keeps it controlled but this is definitely on the full side of the rosé spectrum. A more autumnal style." - Stuart Knox, The Real Review
93/100 "Medium salmon hue. Lifted red fruits: strawberry and raspberry with a dash of peach cream and savoury spice. Profound and serious palate, rich with the aforementioned red fruits, yet retaining lightness and energy through the long dry finish." - Regan Drew, Vino Notebook

Silver Medal & "Barossa Valley Rose Winery of the Year" - Melbourne International Wine Competition 2020 

93/100 "Light to medium intense salmon-pink colour. Red cherries, cinnamon and anise spices lift from the glass. Quite deep and powerful with berry fruits and spices layered among notes of wood shavings and prosciutto." - Stuart Knox, The Real Review

2019
93/100 "Daniel and Theo apparently sang to it while it matured in barrel. Coral pink. This is an energetic wine, with a cool dusky musk base, replete with raspberry crystals and light peach stone fruit inferences. Wonderfully textural and refreshing, this is a cut above." - Regan Drew, Vino Notebook 

93/100 "Strawberries and their leaves on the aromatics. Brightness and intensity on the palate entry, good acid and a touch of phenolic crunch keeps the flow to the back, and there's a creaminess to finish" - Stuart Knox, The Real Review

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