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We are located in the heart of Melbourne and stock a range of specialty wines.
We also have access to more than 12,000+ fine wines from around the world through our local supplier network. Sometimes a vintage changes, or our suppliers sell out of stock without us yet being able to push through a timely update on our website.
If you would like to confirm stock levels before placing your order, please contact us here. Alternatively, if products are unavailable you will be informed in a reasonable time and we will process a refund/replacement for you.
Havilah Rosé
Select the 12 bottle case option from the quantity selector menu.A 5% discount has already been
applied to this option.
Havilah Rosé - 1 Bottle is backordered and will ship as soon as it is back in stock.
Free Delivery Orders over $250*
Or $9.95 flat fee Australia wide.
Dispatched from our Melbourne store.
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The Glen Shian site produces fruit with low acidity, so picked early its ideal for a dry, elegant style of rose, of which we love to make. That fruit is whole bunch pressed, treated like a sparkling base, this was split between tank and a seasoned 2000L foudre for wild ferment. Happily we see the colour fall out of the juice during ferment, this patch seems to have a lovely fruit weight/sweetness when completely dry.
The other component is from our farm, with healthy yields for the first time in ages, we allocated some of our abel clone pinot noir to this wine. This was also whole bunch pressed, but all went to tank, the clone has great acidity on our site, we picked it when the flavour was still in a savoury spectrum, with the intention of keeping the end product super fresh, crunchy, and true to style.
| Type | Rose Wine |
|---|---|
| Varietal(s) | Chardonnay |
| Country | Australia |
| Region | Tasmania |
| Brand | Havilah |
Tasmanian Wine
The Tasmanian wine region is a cool climate region, the most southerly of all wine regions in Australia. Due to the lower temperatures, the area grows primarily Chardonnay, Pinot Noir and Sauvignon Blanc, with smaller plantings of Riesling, Pinot Gris and Cabernet Sauvignon.
“Having been to many wine tastings over the years, I can definitely say from a personal standpoint that Tasmanian Chardonnay and Pinot noir are always ones I look forward to trying if they are on the menu. They are almost always high calibre wines that can easily compete against what the rest of the world has to offer in these varietals.” Jason C. – World Wine.
While Tasmania makes great still wines, the exceptional Chardonnay and Pinot Noir also make for excellent sparkling wines.
More recent vintages since 2005 have been positively impacted by the effects of global warming. With slightly higher temperatures the grapes are ensured to ripen fully and produce more vibrant wine.
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France
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Wine GiftA great wine gift. -
Green WineA wine made using sustainable, organic and/or biodynamic practices in
the vineyard and the winery. -
CollectibleA wine that will improve and possibly increase in value with
careful cellaring. -
BoutiqueA wine from a small, artisanal winery. -
Screw CapNo corkscrew required to open. -
Magnum1500ml bottle.
- TWFThe Wine Front
- JHJames Halliday
- WWWorld Wine
- WSWine Spectator
- WEWine Enthusiast
- BHAllen Meadows
- JSJames Suckling
- DEDecanter
- JRJancis Robinson
- STStephen Tanzer
- AGAntonio Galloni/Vinous
- RPRobert Parker/Wine Advocate
- HHHuon Hooke
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Havilah Rosé
The Glen Shian site produces fruit with low acidity, so picked early its ideal for a dry, elegant style of rose, of which we love to make. That fruit is whole bunch pressed, treated like a sparkling base, this was split between tank and a seasoned 2000L foudre for wild ferment. Happily we see the colour fall out of the juice during ferment, this patch seems to have a lovely fruit weight/sweetness when completely dry.
The other component is from our farm, with healthy yields for the first time in ages, we allocated some of our abel clone pinot noir to this wine. This was also whole bunch pressed, but all went to tank, the clone has great acidity on our site, we picked it when the flavour was still in a savoury spectrum, with the intention of keeping the end product super fresh, crunchy, and true to style.
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