Whistler Dry as a Bone Barossa Rose 2024 view 1

Whistler Wines Dry As A Bone Barossa Valley Rose 2024 view 2

Whistler Wines Dry As A Bone Barossa Valley Rose 2024 view 3

Whistler Dry as a Bone Barossa Rose 2024

Whistler Wines Dry As A Bone Barossa Valley Rose 2024

Whistler Wines 'Dry As A Bone' Barossa Valley Rosé 2024

Rose Wine from Australia - South Australia

0 Reviews

A deliciously crisp, dry and refreshing pale pink, which is sustainably made by one of Australia's best small family wineries. A blend of 59% grenache and 41% mataro (also known as mourvèdre), all of which comes from Whistler's own estate vineyards. This is pretty and impeccably made, masterfully focusing on flavour while keeping the colour pale. Bright strawberry and red berry aromas join a delicate note of meadow flowers. The palate is infinitely refreshing with crunchy red fruits, purity and freshness. Wild fermented and vegan friendly. It is animal friendly, too! The owner`s mother set up a set up an area on the property to look after orphaned kangaroos, housed on 10 acres left to native scrub and vegetation on the estate. And if that wasn't enough Whistler were winners of our 2024 Climate & Nature fund! They want to find an alternative way to control weeds that doesn’t require chemical treatments or tilling but contributes instead to moisture retention, carbon sequestration and soil health. Our funding will support a series of trials over three years with the results shared widely with other growers. Delicious dry pale rosé made with integrity.

£16.00 Bottle

£96.00 Case of 6

In Stock

Code: AU28131

Wine characteristics

Rose Wine
1 - Bone dry
Grenache/Garnacha
75cl
Now to 2026
11.4% Alcohol
no oak influence
Screwcap
450 g (Empty bottle weight)

Vegetarian
Vegan

Whistler Wines

This small family-run property was founded in 1982 by third-generation grape grower and Penfolds’ former head vineyard manager Martin Pfeiffer. It was planted with cuttings of Kalimna 3C Shiraz clone from one of Penfolds’ famous Grange vineyards in 1994 and the first wines were released in 1997.

For four generation the Pfeiffer family have been growing grapes, from Albert Heinrich Pfeiffer in the Riverland region of South Australia to Sam Pfeiffer who took over from his parents Martin and Sally in 2020. It was Martin, who ran Penfold’s vineyards, who established Whistler by buying the Heysen estate in 1982 and, planting Kalimna 3C shiraz clone cuttings from Penfold’s world famous ‘Grange’ vineyards, along with semillon. 1997 saw the first wines and the 2000s saw a number of prestigious prizes come their way. The adoption of organic and biodynamic methods began in 2013 and in 2020, on the retirement of Martin and Sally, their son Sam has taken over the running of the business.

Winemaker Michael J. Corbett has excellent experience to bring to bear, having worked in 26 vintages across 13 regions in France, New Zealand, the US and Australia, with some prestigious names on his CV. Each wine is dependent on the hard work done in the vineyard and is vinified in its own way, sometimes with food treading, varying ferments and vessels, and with not fining or filtration of any wine. This small family winery is most definitely worth watching, or...

This small family-run property was founded in 1982 by third-generation grape grower and Penfolds’ former head vineyard manager Martin Pfeiffer. It was planted with cuttings of Kalimna 3C Shiraz clone from one of Penfolds’ famous Grange vineyards in 1994 and the first wines were released in 1997.

For four generation the Pfeiffer family have been growing grapes, from Albert Heinrich Pfeiffer in the Riverland region of South Australia to Sam Pfeiffer who took over from his parents Martin and Sally in 2020. It was Martin, who ran Penfold’s vineyards, who established Whistler by buying the Heysen estate in 1982 and, planting Kalimna 3C shiraz clone cuttings from Penfold’s world famous ‘Grange’ vineyards, along with semillon. 1997 saw the first wines and the 2000s saw a number of prestigious prizes come their way. The adoption of organic and biodynamic methods began in 2013 and in 2020, on the retirement of Martin and Sally, their son Sam has taken over the running of the business.

Winemaker Michael J. Corbett has excellent experience to bring to bear, having worked in 26 vintages across 13 regions in France, New Zealand, the US and Australia, with some prestigious names on his CV. Each wine is dependent on the hard work done in the vineyard and is vinified in its own way, sometimes with food treading, varying ferments and vessels, and with not fining or filtration of any wine. This small family winery is most definitely worth watching, or better still tasting.

Environmental sustainability
Taking over responsibility for the estate on his parents’ retirement, Sam Pfeiffer continued the organic and biodynamic practices used by his parents. In his words, ‘we haven’t used a herbicide or pesticide on our patch of dirt since 2013.’ The installation of a large solar panel system on top of their barrel storage shed allows them to create their own power and eventually they will be able to give power back to the grid. Water use is a hot topic in Australia and Whistler have recently decided to install rainwater storage capacity of close to 50,000 litres, which will make the winery self-sufficient, with no need to take water from the Murray River.

Social sustainability
Whistler stress that their operations are an important part of the local community. They also acknowledge the role of the traditional holders of the land: ‘We acknowledge and pay respect to the past, present and future Traditional Custodians and Elders of this nation and the continuation of cultural, spiritual and educational practices of Aboriginal and Torres Strait Islander peoples.’