Port Phillip Estate Salasso Rose 2017
Tasting Notes


This Rosé was made from estate grown Pinot Noir and Shiraz grapes.


September was cold and wet and the predicted La Niña did not fully eventuate. The cold weather continued throughout October and November and the soils remained cool for longer than usual, resulting in a flowering period which was almost twice as long as usual. There was some reduction in fruit-set that resulted in lower than average yields.

Throughout the growing season disease pressure was quite high. While the season presented us with challenges, the diligence and hard work of the viticultural team ensured the health of our vineyards. We continue to produce our estate made compost and our fungal compost tea. Our knowledge of our properties continues to evolve, providing a strong foundation for future years.

Mild conditions and the occasional rain storm lengthened the harvest period. Picking concluded mid-April, for some of our blocks this was the latest they had been picked in over a decade. The wines are showing a finesse and coolness from the longer growing season, with great acidity and bright flavours.  


The fruit was whole bunch pressed and fermentation commenced spontaneously with ambient yeasts in a mix of old French oak barriques, large-format foudre and concrete tank. Once dry, the wine was left sur lie for several months prior to bottling.

Tasting Note - October 2017

The salmon orange colour of the 2017 Salasso Rose indicates the style of wine to follow – Notes of strawberry, musk and pink florals that are complimented by cardamom spice and orange peel. The cooler season has delivered a palate with cranberry-like acidity and a slight creaminess from the barrel ageing. More citrus on the palate that leads to a dry, spice laden finish.




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2017 (PDF)
2016 (PDF)
2015 (PDF)



Port Phillip Estate Salasso Rose 2017

These reviews relate to the 2016 Salasso

James Halliday Australian Wine Companion 2018

Salmon-pink with the barest hint of copper, this is racy, dry, exhilarating rose, fermented naturally in a combination of used barrels. A blend of 69% pinot noir and 31% shiraz, this provides thrills with a chill! Sweet and sour red fruits pop across the mouth, all strung across a bow of crunchy acidity, mineral timbre and tangy orange zest lifting the finish.

94 points

Ned Goodwin MW

Gourmet Traveller Wine, Feb/March 2017

The colour is somewhat forward-developed light pink, the bouquet pinot-esque and developed with some meaty notes. It’s light, lean and pared-back with drive and persistence. Barrel work adds to flavour complexity and enhances texture. Very smart.

92 points

WineFront, 10th October 2016

It’s soft and fleshy with freeze dried strawberries, rosehip, nuts and a little spice, perhaps some blackcurrant and herb too. Light to medium bodied, flows along beautifully with its smooth delivery of flavour, freshened with a little blood orange tang, savoury and gently chalky with a dry and vinous finish of fine length. Top shelf.

93 points

Gary Walsh

Download Reviews

2016 (PDF)
2015 (PDF)
2014 (PDF)