Risky Business

Risky Business Pinot Noir Rose 2019

Winner Trophy Rosé Wines
Grape Varieties
Pinot Noir (100%) Mount Barker, Great Southern, WA, Australia
Country of Origin
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $25.00

Very light pink colour with some salmon. Fresh fruit. Palate is less fruity than others, slightly chalky and dry. Nice length. Lovely and savoury with the wine. Nice balance of flavours.

Pale copper pink. Light intensity nose of strawberry and red plum. Off-dry palate with light body and crisp acidity and strawberry and grapefruit spiced fruits and hint of raspberry leaf. Grapefruit and sweet strawberry fruit pair well with the richness and fragrant spices of the dish.

Delicate aromas of red apple, raspberry and light spice, a little high toned, the palate is crisp with some nice berry fruit expression but lacks much concentration and is a little unfocused on the finish. Fairly neutral effect with the paired dish.

Very pale blush colour. Restrained damask rose and light red-fruit aromas. Light, fine palate with medium acidity and a supple, dry finish. With food: Subtle wine flavours harmonise nicely with the tagine.

Light pale pink, aromatic strawberry and red berries, clean savoury palate with sweet fruit core, long dry finish, complimented by the spice and richness of the tagine.

Very pale pink blush and brilliant. Medium intensity, cut red apple and hints of flowers. Crisp acid, very light body. Dry. The dish and wine brought out some very pleasant orange zest notes.

Attractive pale pink. Savoury and fresh, red fruits with some creaminess. SOP, almost juicy and savoury up front with phenolics adding to overall texture, moreish. Food : adds to overall texture, whilst maintaining juiciness and moreish acidity.

The Rosé Wines were judged with

Chicken Tagine

Presented by chef Michael Manners


  • 1 Chicken - cut into 8
  • 2 lemons – juiced
  • 2 large onions – sliced
  • 3 cloves garlic – crushed
  • ½ bunch coriander
  • ½ bunch parsley
  • 2 tsp ginger – grated
  • 1 tsp black pepper
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp saffron threads
  • 2 tsp Moroccan spices
  • 3 Tbsp Olive Oil
  • ½ cup chicken stock
  • Cous-cous (to serve)


  1. Cut up chicken, season with salt and pepper.
  2. Add all the ingredients except the stock and allow to marinade overnight.
  3. Heat oven to 150 deg C.
  4. Fry the onions, add the chicken, brown. Add the stock and cover. Cook in the oven until chicken is tender.
  5. Serve with Cous-Cous.

SIWC Perpetual Trophy for Best Still Rose Wine of Competition