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Shiraz Saignee’s A Rosé By Any Name

May 30, 2015 Beverage No Comments Print Print Email Email

SR Rose NVTHE Hunter Valley’s Andrew Margan is a dab hand with Rosé, and a 2014 Shiraz Saignee Rosé he’s recently released is a nice creamy drop whose aromas and flavours are almost akin to a romp through a lolly shop.

Saignee is a French term referring to the juice that’s run-off from the soaking red grape skins to make a wine that’s pink rather than full-on red, although in this case the wine’s more a brilliant ruby red than pink.

Andrew used 100% Shiraz from his 40 year old Fordwich Sill vineyard for this one, and when poured into the glass it’s all about lovely strawberry, cranberry and milk lolly aromas; on the palate it’s strawberries again (with perhaps thoughts of straw-berries and cream,) with the Shiraz also giving off some Allspice notes as well.

We normally like matching Andrew’s Rosés with spicy Indian dishes, but on this occasion we paired it with barbecued all-pork sausages from our local butcher, and a tossed salad we’d jazzed up with a touch of spice and saltiness. At just $15 a bottle for Rosé, it was a match we didn’t regret.

ONE TO NOTE: NSW Central Ranges maker, Peter Logan reckons 2013 was the best vintage for Shiraz he’s seen in his 20 years in the region, so that a Logan Weemala Shiraz Viognier he’s just released is a wine that after putting in the barrel he pretty much left there for a year to evolve itself.

“It was a breeze,” he says of this 2013, “and with 70% Mudgee and 30% Orange Shiraz and a just a small portion of Viognier, it is quintessentially Mudgee, with a floral perfume over red and dark berry and cherry aromas, and a rustic palate.”

At $19.95 this is a wine to enjoy now, or to leave in the cellar for long into the future – making a 6-bottle buy a great idea so you can enjoy noting its development over the next few years. With its wonderful flavours and tannins, it’s made to consider with your favourite steak.

SR Rose NV

TRY something different with this Rosé – like barbecued all-pork sausages and a tossed salad jazzed up with a touch of spice and saltiness.


THIS one with its wonderful flavours and tannins is made for enjoyment with your  favourite steak.

NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com We’re also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

Written by : David Ellis

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