L.A.S. Vino Rose 2024

Stuart McCloskey, tasted 28th November - "From just two tiny rows of vines in Wilyabrup, Nic managed to muster enough grapes to produce a solitary barrel. By far, and I am not exaggerating, this is the best rose I have sampled / guzzled in several years (if not longer). At last – a pink wine that packs a punch and delivers layers of flavour. The bouquet is restrained, but does offer cashew, sea spray, rosehip, cranberry, raspberry and some citrus bitters (orange-esque). I opted to sample using Zalto’s universal stem – I wonder if the Burgundy glass would elevate the bouquet? A few minutes later… Yes, it does, and markedly. The aromatics are more serious – spicier, a little vermouth bitter, lots of sea spray. The mouthfeel is just perfect – Unquestionably, the most satisfying Rosé I can remember. This is serious, well endowed, gastronomic, packed with flavour, personality, interest, and I love it. There’s a creaminess, fruits are ripe and cover the red spectrum, a pang of grapefruit, rosehip, a sprinkle of sea salt and cashew. The depth of flavour is on another level. The length is so long – flavours finally drift off after 2-3-minutes. Acidity is crisp and the wine is alive with energy. The quality and attention to detail is first rate. I plan to serve this on Christmas day with cold smoked Mere trout and celeriac remoulade (their hot smoked trout is a dream, too). Drink now to 2028… What a wine."

Tinta Cão is a bit of a mystery—an ancient, rare variety from Portugal known for its beautiful spice and floral aromatics. We’ve been working with it for over a decade in our reds (you might know it from The Pirate Blend), and after years of experimentation, we started to suspect that its finest expression might actually be as a rosé.

From just two tiny rows of vines in Wilyabrup, we managed to get a single barrique. Closer to bottling, we blended it with an equal portion of Pinot Noir rosé-fermented in both oak and stainless steel—to round out the profile. The wine spent 10 months resting in barrique with regular lees stirring to build texture and complexity.

The result? Totally unique. Seriously delicious.

TASTE

Think rose petals, fresh raspberries, wild strawberries, and a gentle hint of spice. It’s bright, lifted, and full of character—just like the grape itself.