Pauletts has long been one of Clare Valley's most trusted producers, and the 2026 Clare Valley Rosé is a fine expression of what the region does so well with warm days and cool nights: bright, fresh, aromatic fruit with genuine structure. Made from a blend of Sangiovese, Grenache and Shiraz, this is a pale salmon-pink rosé with a dry, crisp finish and the kind of juicy, layered fruit character that makes it as satisfying with food as it is on its own.
Tasting Notes
Colour: Pale salmon pink — bright and clear, with a delicate blush hue that signals the wine's freshness and light-handed extraction.
Nose: Lifted and fragrant, with raspberry, strawberry and cream, red apple skin, guava, watermelon and rhubarb leading the way. Cranberry adds a hint of tartness, while subtle rose-petal florals give the nose an elegant lift.
Palate: Juicy and approachable from the first sip — red apple, raspberry, strawberry and watermelon carry across from the nose with lovely freshness. The mid-palate is soft and rounded with a gentle creamy texture, while well-integrated natural acidity keeps the wine fresh and structured throughout.
Finish: Crisp, clean and dry — refreshing rather than lingering, with no residual sweetness. The acidity is bright and leaves the palate clean and ready for another sip.
Blend & Winemaking
The 2026 Clare Valley Rosé is made from a blend of Sangiovese, Grenache and Shiraz — three varieties that together deliver the colour, fruit and structure that define the style. Grapes are machine harvested and gently pressed to minimise colour pickup, producing the characteristic pale salmon hue. Fermentation takes place in stainless steel with a neutral yeast to preserve the natural fruit aromatics. The wine is then stabilised, filtered and bottled young to capture its fresh, juicy character at its most vibrant.
Vintage Conditions
The 2026 growing season in Clare Valley opened with a cool start and well-timed spring rain that set the vines up well for the season ahead. January was warm and dry, allowing even ripening across the region. March brought rainfall that required careful and selective picking decisions — some fruit was left behind to ensure only the best parcels made it into the wine. Vineyards remained in good overall condition throughout, with minimal disease pressure.
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