Museum: 2005 Rose of Glenoran
 | The Rose of Glenoran is made entirely from estate grown Cabernet Sauvignon. It has the scent of sweet ripe berries with redcurrants on the palate complimented by fresh acidity. The Rose of Glenoran is best served well chilled. It is an ideal accompaniment to spicy food. |
Reviews
"The final stages of the 2006 Sydney International Wine Competition are judged with food. The Roses were judged with Carpaccio of Venison with Wakame, Rosemary and Honey Vinaigrette. The judges' comments follow.
Neil Hadley - Australia
Less fruity and more dusty on the nose. Working nicely in the mouth with a dry, plummy edge. The food becomes livelier and extends the finish of the wine.
Daniel Lopez Roca - Argentina
Has a complex nose with cassis marmalade. Fruit intense and long finish. A good companion for the dish.
Norma Ratcliffe - South Africa
Quiet nose. Nice tannins and mouth feel. Balanced sugar acid. Quite attractive. It makes this dish feel much sweeter and aromatic.
Philip Reedman - England
Does nothing with the food but it's a superb quaffing rose which doesn't really need food. It's fruity, ripe, rich and it's got good length. A great wine for drinking on it's own. The food doesn't add to it.
Tony Allen - England
Dry Rose with a bit of grip. The fruit elements of the wine married well with the dish but accentuated the sesame and ginger flavours a little bit too much. Very dry finish which counteracted the sweet elements of the dressing very well.
Christian Maier - Australia
Vibrant pink in colour. More rewarding spice, pepper and raspberries. Very good flavour profile. Simple and effective. Not too sweet. Cherry pepper. Good finishing and a fresh acid. Very effective food wine providing acid freshness with a vibrant palate that complements the venison.
Ivan Donaldson - New Zealand
Medium weight, fruity wine. Lively and fresh with plenty of flesh but not excess."
The Judges of the 2006 Sydney International Wine Competition