Madfish Rose NV (12 x 750mL), WA.

This fashionable style pays homage to the wines of Provence, a long-time proponent of the elegant, dry Rosé. In this Southern French region, a chilled glass of Rosé is quite often preferred to a white alternative in the summer months because of its irresistible simplicity. It is a wine to drink rather than savour, to enjoy rather than cellar. Its brilliance lies in its widespread appeal and uncomplicated nature.

There are three distinct ways in which Rosé wine can be made. There is the blending method which involves a small amount of red wine being blended into a tank of white wine. This is most commonly used in sparkling Rosé, particularly in Champagne. The second method is the Saignée or ‘Bled’ method, in which juice is bled off in the process of making red wine. This has a dual function of producing a lovely Rosé as well as concentrating the flavour of the result red wine the juice was taken from. The final and most common method is the maceration method, in which red wine skins are left to macerate in the juice for a period of time lending the resulting wine a pinkish hue. This is the method employed in Provence and the method used for the MadFish Rosé.