Before ordering, you may like to read some of our past blog posts about our wines.
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After 13 years of growing premium chardonnay comes Rosnay’s third “Vintage Chardonnay” sparkling white. The style is very similar to the 2008 Vintage, picked early for natural acidity, with moderate acidity (7 grams per litre) and residual sugar (7 grams per litre), and moderate alcohol (10.5%). This vintage was fermented with certified organic sugar.
Bronze Medal, 2011 Cowra National Wine Show
Bronze Medal, 2011 Cowra National Wine Show
Shiraz (80%) and Mourverdre (20%) are picked early, for natural acidity, pressed and chilled immediately for a clean ferment, then made into natural sparkling wine using organic raw sugar.
Four Stars 2010, Winestate Magazine: “Very pretty, bright pink wine smelling of lollies, spices and berries. Fresh and creamy palate with lots of berry fruit flavours and plenty of 'fizz'.”
“The freshness lightness and vigour in the fruit really reflect out of the wine’s character. Sparkling Rose is an interesting variant and it comes off neatly here with classic flavours, crisp fresh acidity and a dryness on the finish.
Don’t expect lashings of sweet ripe fruit even though it is made from Shiraz and Mourverdre fruit, instead the subtleties of the wine is what does the talking. Paul Ippolito, 22 March 2010
Don’t expect lashings of sweet ripe fruit even though it is made from Shiraz and Mourverdre fruit, instead the subtleties of the wine is what does the talking. Paul Ippolito, 22 March 2010
“As clean as a whistle, aromatic and vibrant with bright berry fruit flavours, lively bubbles, a persistent bead and a clean finish”. Rob Geddes MW, Illawarra Mercury, 4/3/2010
“See-through cherry in colour, and the nose offers slightly confected pear-drop flavours. The palate has a spritzig zip to it with generous amounts of red-berry fruits in abundance. A slightly ripe, fruit-driven, crisp acid finish”. Jim McMahon, Corkscrew 15/3/2010
The Triple Blend strives for balance and complexity through blending. The bold fruit of Cabernet Sauvignon, the spice and pepper of Shiraz, and the velvet texture of Merlot are combined with minimal intervention, very low sulfur and minimal oak. Bottled under screw cap (the first of the Rosnay reds to move over), it is bold and youthful, and whilst drinking well now it still benefits from breathing before serving.
Compared to past vintages we believe this is closest to the 2005 vintage, with more solid body but still some clean, firm tannins with soft edges and plenty of fruit.
Bronze Medal, 2010 Australia-New Zealand Organic Wine Show. "Bright, pleasant, mid-weight wine with some herbal characters and red berry fruit"
Bronze Medal, 2010 NSW Wine Awards
Bronze Medal, 2010 Cowra National Wine Show
Bronze Medal, 2011 Cowra National Wine Show
Bronze Medal. 2011 Australia-New Zealand Organic Wine Show
2006 Triple Blend (Cab-Shir-Merlot)
Now available only from the Cellar Door. Bottled under natural cork, it is drinking well now and benefits from breathing before serving. This is a light, earthy and complex red which we expect to continue to timprove for years to come.
Bronze Medal, 2009 Small Winemakers Show
Bronze Medal, 2010 Australia-New Zealand Organic Wine Show
"A medium bodied unoaked red which is truly delicious, with cranberry cabernet fruit that shows how exciting the Cowra region can be for organic grape growing." Rob Geddes MW, Holidays Away, Easter 2010
“Nice European-like ‘pong’ to the nose, and a mouth-puckering, tannic palate.” Three Stars, Winestate Magazine, May 2010
“…has a distinctly posh smell and taste and your guests will be tres (or is that trois?) impressed. 8.8/10." Max Crus, South West Slopes Living Dec 09
Cabernet Sauvignon is ideally suited to the Cowra region where the late autumn temperatures are lower, especially at night, allowing for gentle ripening and flavour development. The making of the Rosnay 2008 vintage seeks elegance and finesse, rather than overpowering flavour and oak. It is lightly filtered and not fined with animal proteins, thus preserving complexity and flavor.
Silver medal, 2010 Australia-New Zealand Organic Wine Show: “well-balanced cabernet with some fine-grained oak and plush, concentrated black fruit”
Bronze Medal. 2011 Australia-New Zealand Organic Wine Show
Three and a half stars, Winestate Magazine, March/April 2012
The rich, medium bodied style of 2006 features minimal oak, and increased lees contact, to produce a lighter, food-friendly and savoury Shiraz. Cellar door reserve.
Bronze Medal, 2007 Australia-New Zealand Organic Wine Show, "Some good, cooler, spicy fruit."
Bronze Medal, 2008 Australia-New Zealand Organic Wine Show: “Simple, direct, aromatic, juicy, powdery tannins”
Bronze Medal, 2009 Australia-New Zealand Organic Wine Show: “Ripe cherry fruit, fresh juiciness”
Bronze Medal, 2008 Cowra National Wine Show
Bronze Medal, 2010 Australia-New Zealand Organic Wine Show:
Bronze Medal, 2008 Cowra Region Wine Awards: “A lighter style, chewy tannins, good balance. An elegant, clean, Rhone style Shiraz.”
2008 Shiraz
We beleive this is our best Shiraz since the 2003 and 2001 vintages. 2008 was simply a fantastic year in which most Shiraz's from the Cowra wine region are exceptional. Rosnay Shiraz grapes are grown on a high elevation, north-west facing slope of sandy loam on red clay and decomposed granite. The first Rosnay Shiraz (2001 vintage) was judged Best Red in the Cowra wine region. The 2008 is fuller bodied, silkier and smoother than the 2006. For those used to the 2006 it does taste young, but it is expected to age very well. It shares the same winemaking as the 2006: no oak, lees contact, and low sulfur. No shiraz was made in 2007.Bronze Medal, 2010 NSW Wine Awards
Bronze Medal, 2011 Cowra National Wine Show
Bronze Medal. 2011 Australia-New Zealand Organic Wine Show
Presenting the 5th vintage of Rosé from the Rosnay vineyard, and the best we have made yet. Our 2009 Cabernet and Merlot grapes were affected by frost, thus a percentage of green berries were still present when the majority of the Cabernet and Merlot were ready for harvest. This has created a natural acidity. Serve well chilled.
"With cherry and plum aromas and a light pink hue, this is refreshing on the palate, without being too sweet. Ideal with a Thai coconut curry or a mild cheese platter". The Advisor, August 2010.
Blanc, its French for "white". This new release wine is a return to the balanced, unwooded, body-driven styles of 2003 and 2006. Its made from 65% Chardonnay and 35% Semillon, picked on the same day and co-fermented from receival at the crusher. The nose opens fast with abundant floral character, and the mouth attack is soft semillon acidity and full, rounded body, finishing with well ripened Chardonnay fruit. Hitting 13.5% alcohol in a year when many wines are under 12%, this wine is not hot, but well balanced and ripened, and we expect it to last as well as the 2006 (now exclusively available at Tonic Restaurant, Millthorpe, if you want to try it).
2008 ChardonnayThree Stars, May 2010 Winestate Magazine: “Nice sweetness to the nose and lovely long, creamy palate with layers of fine melon fruit.”
Bronze Medal, 2009 Cowra Region Wine Awards
2004 Chardonnay Semillon
This wine has developed beautifully. Being 50% Chardonnay and 50% Semillon, 50% primary ferment only in steel and 50% malolactic ferment in oak, it has very well developed character and is a pleasure to enjoy now. Available only from the Cellar Door.
“This is the best white I’ve tasted from the Statham family’s biodynamically farmed property in Canowindra. Lovely lime and crisp apple fruit flavours, a touch of toasty complexity and a good, dry, lip-smacking finish”. The Weekend Australian 12/8/2006
Top 20 organic wines in Australia, Biodynamic State of Play, Selector Magazine, 2008
Bronze Medal 2007/08 Australia-New Zealand Organic Wine Show
Bronze Medal 2008 Cowra Region Wine Awards
2007 Semillon
A lighter, more delicate wine, with 12% alcohol and the classic grassy, citrussy characters for which Semillon is loved. High acid when young, this wine is now developing a beautifully aged Semillon character.
2009 Semillon Sauvignon Blanc
This is Rosnay’s second vintage of SSB, reflecting our dedication to creative grape growing and winemaking. An excellent ripe crop of Semillon was combined with some excellent high country Sauvignon Blanc from a biodynamic vineyard in neighbouring Orange. At 13.5% alcohol, this wine is well ripened, showing rich warm climate Semillon characteristics, well balanced with the Sauvignon to produce a wine with full fruit, nice acid balance and smooth texture. Bottled with very low sulphur (less than 100ppm).
Bronze Medal, 2009 Australian New Zealand Organic Wine Show: “Lovely, lively and tangy”
Bronze Medal, 2009 Cowra National Wine Show
Bronze Medal, 2010 Australian New Zealand Organic Wine Show
Kalamata OlivesRosnay kalamata olives are a preservative free, natural product, so occasionally some ongoing fermentation can occur, visible as a slight fizz in the brine when you open the jar. This is harmless and natural, and it does not affect the quality of the olives, but you may rinse them and put them in a new brine, perhaps adding some lemon and garlic.
Silver Medal, 2010 National Table Olive Awards
Olive Paste
After the olives have been carefully hand graded and bottled, we make an olive paste from the ripest fruit, with no additives except a touch of rosemary, thyme and chilli.Use it for all sorts of delicious things from cheese on toast and sandwiches, to pizza, bruschetta, tapas, dolloped on mash potatoe, or as the base for a red wine and cream sauce for roasted veges. "Smear it on. 9.2/10" Max Crus, Clarence Life
This is a delicious recipe that allows the flavour of well ripened figs to stand out, without being overpowered by spices. Ingredients are figs (all grown at Rosnay), organic raw sugar, vinegar, lemon juice, Rosnay port (2%), cinnamon, and cloves. The Fig Preserve is delicious with cream or yoghurt as a dessert, or as a filling in pastries.
This variation of the traditional Turkish figs in syrup can only be made in the best seasons with minimal splitting of the figs on the trees. Whole, clean and fully ripe figs are boiled in a syrop of raw sugar, vinegar, lemon juice, Rosnay port (2%), cinnamon, and cloves. The aim is to preserve the fig in its most delicious, ripe state, and preserve it in a syrop which is delicious and as good for your system as an indulgence can be. A simple warm fig or two with natural yoghurt and a sprinkle of sweet dukka makes a great dessert.
During the boiling of the Figs in Syrup considerable juice is extracted from the figs so that at the end there is a surplus of syrup. This syrup, which has no added water, is a delicately flavoured topping that can be used like maple syrup. no added water. Pour at room temperature.
This is a handy gift pack with one bottle each of our Triple Blend (2008), Rose (2009), Semillon Sauvignon Blanc (2009), Sparkling Vintage Chardonnay (2010), and a jar of olive paste.