Lightfoot
Lightfoot Wines Rosé 2025 | Pyrenees & Gippsland
Lightfoot Wines Rosé 2025 | Pyrenees & Gippsland
Dozen Price: $263.88
RRP: $26.00
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Lightfoot Wines Rosé 2025 is a crisp, dry-style Shiraz rosé sourced from the Pyrenees region and the Myrtle Point Vineyard in the Gippsland Lakes District. Delicate pale pink with a salmon glow, bright strawberry and red berry aromas, and a fresh, vibrant palate with refreshing acidity and a clean, lingering finish. Two cool-climate regions. One elegant rosé.
Tasting Notes
Appearance
Delicate pale pink with a salmon glow — the refined, luminous colour of a dry-style Shiraz rosé from two of Victoria’s most distinctive cool-climate regions, with the brilliant clarity that careful cold settling and precise winemaking deliver.
Aroma
Bright strawberry leads the way, with hints of red berries, watermelon, and subtle floral notes adding aromatic complexity. A whisper of citrus provides freshness and lift — the inviting, expressive bouquet of a rosé crafted for elegance and immediate appeal.
Palate
Crisp and vibrant — strawberry and red berry flavours with expressive fruit clarity, refreshing acidity, and a light to medium body that carries the fresh fruit character through to a clean, vibrant finish with lingering berry notes and mineral undertones. Dry, elegant, and deeply enjoyable.
Pairs With
A natural partner for fresh prawns, oysters, summer salads, grilled chicken, Mediterranean dishes, soft goat’s cheese, and antipasto platters — the crisp acidity, strawberry fruit, and clean finish make Lightfoot Rosé a versatile and refreshing companion for the table throughout the year.
Wine Specifications
Wine Specifications
Variety: Rosé
Size: 750mL
Region: Pyrenees & Gippsland
ABV: 13.5%
Vintage: 2025

Winery & Vintage Info
Winemaking Notes
Crafted from Shiraz grapes sourced from the Pyrenees region and the Myrtle Point Vineyard in the Gippsland Lakes District. Fruit carefully harvested and pressed, with the juice immediately transferred to tank for cold settling. After settling, the clear juice was separated from the lees and fermented using the Rhône 4600 yeast strain — chosen to enhance bright fruit character and ensure a dry, complete fermentation — at a consistent 16°C. The wine was then racked, stabilised, filtered, and bottled.
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