Beresford Wines

Classic Grenache Rose 2017

Winner Gold Rosé Wines
Grape Varieties
Grenache (100%) Mclaren Vale, Australia
Country of Origin
Alcohol Content
12.9% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $24.99
  • Beresford Wines
    162 Cross Keys Road
    Salisbury South, *Non U.S./Canada/Mexico
    Australia 5106
  • Keely Valente, Marketing Coordinator
  • Phone (61) 4 10 096 601

Bold sour plum and savoury spice aromas lead to a red berry-flavoured palate with fruit weight and body. Quite a persistent, slightly spicy, dark ros? - serious, grippy and full-bodied. The wine is too powerful for the goat?s cheese but stands up to the beetroot.

Very deep ruby pink. Lifted ripe red cherry aromas are echoed on the palate. Hints of vanillin and toast lead to a lingering finish. The wine?s vanillin notes are accentuated by the beetroot.

Unusual colour. A lot for a Rose. Sweet fruit. This looks like a concoction that shouldn?t have come through to the food matching phase.

Red coloured. Lifted red fruits vanillin undertones. Textural creamy mouthfeel. Robust style, chewy tannins. The pairing promotes the vanillin in the wine and creamy buttery undertones. The wine with the dish appears full and textural without any finesse.

A bigger style Rose in both colour, flavour and mouthfeel. Structured and robust, lovely tannins, that are firm, acid that is well balanced, lingering and long

Pale cherry red. Red apple and mixed berry. Nicely balanced acid and sugar, with slight tannin presence and good length. Nice match.

Dark colour. More red wine like as a result. Has tannin that is not all bad along with macerated fruit characters. Very firm and Beaujolais like. With Food a red wine structure that works nicely with the dish. Length, red fruits and warmth.

The Rosé Wines were judged with

Beetroot with Goats Cheese and Roasted Hazelnuts

Presented by chef Michael Manners


  • 600 g Selection of beetroot (red, yellow, large and baby)
  • 150 g goats cheese
  • 20-30 ml cream, pepper and a little olive oil
  • 50 g roasted hazelnuts


  1. Roast the larger beetroots, peel and slice or quarter.
  2. Mix and season the goats cheese.
  3. Arrange the cooked and very finely sliced baby beets, around the goats cheese.
  4. Sprinkle with the crushed hazelnuts.