Visit Tractorless vineyard
@ Eling Forest Cellar door,
cafe & farmshop
Tractorless Vineyards' winemaking philosophy to create a sustainable and diverse food and wine experience from locally sourced, foraged, grown and produced foods. Pop across to the Cellar Door to experience our selection of award-winning wines, ciders and beers or just browse through the farm shop.
02 4858 1788
Open 7 days 10am to 4:30pm
12587 Hume Hwy
Sutton Forest NSW 2577
Tractroless vineyard Rose
Grape: Predominantly Pinot Noir with a small lick of Shiraz to add some mid pallet texture and length.
Vineyards: Sustainably produced Pinot Noir off one of our local
Biodynamically run vineyards McVitty Grove.
Climate: Pinot Noir is right at home in the Southern Highland climate. Cool nights and warm days providing ideal ripening conditions for the delicate red fruit aromas.
Harvest: To make a truly great rose the grapes need to be harvested between the fresh crisp characters to make a white wine and the deep rich structured flavors of a red wine. We carefully monitor the vineyard during the growing season to harvest right in this transition period which generally sits around 12-12.5 baume.
Fermentation: Delicate extraction of colour by cold soaking the crushed fruit for anything up to 24 hours before gently pressing to achieve a crisp but textured juice. Fermented 12-15 degrees celcius to give a nice aromatic lift with a soft and light textured body.
Maturation: Our Rose goes through an extended matureation period of up to 3 months in stainless steel tanks with light lees (dead yeast) contact. We diligently batonage (mix the wine with lees) the tank fortnightly to allow them to slowly break down until the requireld balance of fruit, texture and savoury characters are achieved.
Residual Sugar: Less than 1g/l R.S. (Dry)
Tasting notes: Bright strawberry and raspberry aromas leap from the glass with a slurpable dry textured yet crisp pallet
Cellaring: To be rewarded with the fresh aromatic and textured characters of our rose this wine should be enjoyed within the first 3 years.
Food Pairing: Antipasto or BBQ