Introducing the second iteration of the Ampelus Saignée – the 2024 vintage combines Shiraz and Tempranillo from our Tallavera Grove vineyard in the Hunter Valley. Saignée (meaning "bleeding" in French) is a winemaking method where the first free-flowing juice is "bled" off during fermentation, creating a rosé with concentrated flavors and complexity. This technique produces a beautifully layered rosé, full of intrigue and character.

Winemaking

The Tempranillo was hand harvested into a stainless steel fermenting bin where carbonic maceration was encouraged during fermentation for 7 days before Dairy Hill Shiraz was introduced over the top of the Tempranillo. The ferment was then foot stomped to break the whole bunch. The saignée was then drained off to complete fermentation away from the skins and bunch. From here it was left unsulphured until 4 weeks before bottling. The wine was lightly fined and filtered. 

How to Enjoy

 Saignée rosé is best served chilled and with its concentrated flavors and complexity, pairs wonderfully with foods that complement both its fruity and slightly savory notes. Here are a few great options:

Charcuterie – A platter of cured meats like prosciutto, salami, or chorizo works beautifully with the wine’s vibrant fruit and subtle spice.

Grilled Meats – Lightly grilled lamb, pork, or chicken with a touch of rosemary or thyme would highlight the wine's depth and balance.

Tapas – Spanish dishes like grilled shrimp, patatas bravas, or jamón ibérico, which have both rich and fresh flavors, will enhance the wine's layered profile.

Salads with Balsamic Dressing – A fresh salad with roasted vegetables or a tangy balsamic vinaigrette will bring out the fruitiness of the rosé.

Enjoy the balance of freshness and richness in this unique rosé with any of these flavorful dishes!

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