A perfect Summer wine and the most delicious Rosé we’ve ever produced. Made in the Provence style, this Rosé has a fascinating and uplifting palate of strawberry, Turkish delight and watermelon. Flavours of pomegranate, cranberry and nougat. Last year’s Lady Margo Rosé won the trophy at both the Perth Royal and Margaret River Wine Shows, Gold at the National Wine Show and WA Wine Show and was the equal highest scoring Rosé at the 2019 World Rosé Championship in Poland.
Producer
Coward & Black has 9.2 hectares or approximately 23 acres of vines in the picturesque Wilyabrup subregion in Margaret River. They produce Cabernet Sauvignon, Shiraz, Chardonnay as well as SBS blends typical of the area. Multiple trophy and award winning wines which have been crafted by Clive Otto for over a decade.
Region
Wilyabrup - which means 'place of Red ochre' is a newly defined sub-region of Western Australia's famed Margaret River region. It's so new infact that is has only recently received interim status by the Geographical Indications Committee. If you haven't visited, you must. A rustic, deliciously salty, native eucalypt forest framed version of Australian coastal paradise. Whatever is farmed and harvested here, both from land or sea, is inevitably healthy, fresh and richly flavoured - idiosyncratic to this corner of Australia. Merely 3 hours drive south of Western Australia's capital Perth, the Margaret River wine region is a naturally beautiful area bordered by the Indian ocean which is a major geographic influence - a natural gem for keeping the grapes balanced and not over-ripe. This region produces some of the most profound & exciting wines in the world - genuinely world class. Producers here are farming and crafting wines in all sorts of styles worthy of discovering - traditional and age worthy to avant-garde and tumbler bound. Cabernet Sauvignon here is exceptional. Look to producers such as Cullen, Pierro. Local Knowledge: Drink at Settlers Tavern - one of the most exceptional wine list in the country.
Specifications
-
Cellaring
Drinking well now -
Varieties
Shiraz -
Vintage
2019 -
Alcohol Content
12.8% -
Closure
Screwcap -
Bottle Size
750ml
Food Pairings & Recipe
Food Pairing
• Tuna Nicoise
Tuna Nicoise
with Simon Johnson
INCREDIENTS
4-5 Kangaroo Island Eggs
4 Pink Potatoes, Large, any type suitable for boiling will suffice
350 g Green beans, approximately 1.5 cups
220 g Ortiz Tuna in Olive Oil
95 g Ortiz Anchovies in Olive Oil
250 g Simon Johnson Empeltre Olives
4 Large vine ripened tomatoes, quartered
1 Spanish onion, quartered
½ bunch Flat leaf Parsley
Forvm Cab Sav Vinegar
Tasman Sea Salt
Freshly cracked black pepper
METHOD
1. Boil eggs for 3 mins on a rapid heat. Turn off heat & leave to cool in a bowl of cold water. When cool enough to touch, peel eggs and set aside.
2. Quarter the pink potatoes and add to a medium pot with salt & water. Boil potatoes for 6-7 mins until just cooked. Set aside until cool.
3. Trim green beans and blanch in hot water, to refresh the colour until a vibrant green, again set aside until ready to assemble.
4. Spoon the Ortiz Tuna in the centre of a large share platter (if using.) Reserve olive oil from the tin (to dress) the salad later. Layer the salad ingredients around the tuna, starting with the boiled eggs. Halve some eggs and leave some whole for presentation purposes if preferred. Next add the potatoes, tomato and Spanish onion wedges.
5. Group together the blanched green beans & flat leaf parsley leaves too Spoon anchovies with oil, amongst the ingredients & scatter with a generous amount of the Simon Johnson Empletre Olives. Make a salad dressing of one part Forvm Cab Sav vinegar & the reserved oil from the Tuna fillets, season with a generous amount of salt & pepper. Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Expand recipe
Food Pairing
• Tuna Nicoise
Tuna Nicoise with Simon Johnson
INCREDIENTS
4-5 Kangaroo Island Eggs
4 Pink Potatoes, Large, any type suitable for boiling will suffice
350 g Green beans, approximately 1.5 cups
220 g Ortiz Tuna in Olive Oil
95 g Ortiz Anchovies in Olive Oil
250 g Simon Johnson Empeltre Olives
4 Large vine ripened tomatoes, quartered
1 Spanish onion, quartered
½ bunch Flat leaf Parsley
Forvm Cab Sav Vinegar
Tasman Sea Salt
Freshly cracked black pepper
METHOD
1. Boil eggs for 3 mins on a rapid heat. Turn off heat & leave to cool in a bowl of cold water. When cool enough to touch, peel eggs and set aside.
2. Quarter the pink potatoes and add to a medium pot with salt & water. Boil potatoes for 6-7 mins until just cooked. Set aside until cool.
3. Trim green beans and blanch in hot water, to refresh the colour until a vibrant green, again set aside until ready to assemble.
4. Spoon the Ortiz Tuna in the centre of a large share platter (if using.) Reserve olive oil from the tin (to dress) the salad later. Layer the salad ingredients around the tuna, starting with the boiled eggs. Halve some eggs and leave some whole for presentation purposes if preferred. Next add the potatoes, tomato and Spanish onion wedges.
5. Group together the blanched green beans & flat leaf parsley leaves too Spoon anchovies with oil, amongst the ingredients & scatter with a generous amount of the Simon Johnson Empletre Olives. Make a salad dressing of one part Forvm Cab Sav vinegar & the reserved oil from the Tuna fillets, season with a generous amount of salt & pepper. Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Spoon a generous amount of the dressing over the ingredients, just before serving at the table
Shipping & Returns
Standard Delivery in Australia
Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information
Heat Policy
If you would like us to hold dispatch of your order for milder weather please leave instructions please do so by getting in touch with our customer service team at help@hwspeak.com
Returns
- Regular price
- $179.70