Trentham Estate Wines

The Family Sangiovese Rose 2019

Winner Gold Rosé Wines
Grape Varieties
Sangiovese (100%) Murray Darling, NSW, Australia
Country of Origin
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $18.00
  • Trentham Estate Wines
    PO Box 242
    Gol Gol, NSW
    Australia 2738
  • Anthony Murphy, Winemaker
  • Phone (61) 427211542

Light pink colour. Slightly odd nose. Palate is hard and lean. Firm and bitter with the dish.

Pale salmon hue. Moderate intensity nose of red berry fruit and hint of raspberry leaf. Just dry palate with juicy acidity and just ripe strawberry flavours, medium bodied. Moderate length with light phenolic grip providing nice tension. The raspberry leaf and hint of fruit sweetness and glycerol weight pairs well with the rich salt and coriander spices in the dish, creating a lovely harmony.

Juicy and inviting with ripe red apple, watermelon and lavender notes, the palate is quite creamy and rounded with a ripe fruitiness and clean, crisp finish.

Pale rose colour. Light savoury and musk aromas. Medium-weight palate, soft acidity, gentle finish with some sweetness. With food: Food-friendly flavours make this a good complement to the dish.

Pale pink, delicate strawberry nose, sweet confectionary fruit palate , soft sweet finish; the sweetness of the wine overpowers the tagine.

Pale rose pink. Delicate dusty flowers and herbs. Soft approach slightly creamy palate, moderate length. A reasonable balance of weight and flavours.

Attractive pink. Slightly grubby (blows off on more airing), but has character. Red fruits and savoury notes add to intrigue. SOP, quite a textural style with some creamy notes and balanced by moreish acidity. Drying phenolics. Food: very moreish and long – nice flavours.

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.