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A rose celebration in France.
Talking about a
Kim Moginie, owner and
winemaker at Joadja Wines is
hugging a bunch of red grapes
and smiling broadly.
"The potential for rose in this
region is phenomenal. The climate
here is almost as warm as Bordeaux,
but warmer than the Loire or
Burgundy, all of them known for
producing fantastic roses from red
grapes," he said.
Kim maintains the position that
varieties such as cabernet sauvignon,
malbec and cabernet franc perform
well in the Southern Highlands, and
he should know.
As the owner of the oldest
working vineyard in the region Kim
has been taming grapes on his
property for more than 28 years and
has the knowledge to show for it.
Kim and wife Frances recently
returned from a sojourn in France, in
particular to the southern regions of
the Rhone valley in France where
rose is king.
His experiences around Avignon
and Tavel, some of the most famed
rose regions in the world have
fortified his knowledge and
conviction that low-alcohol, full-
flavoured, dry style rose is the way of
Joadja Vineyards Mandemar
Rose was produced from a wonderful
blend of cabernet free-run juice
that was picked early to maintain
Kim's enthusiasm for rose is
well-founded. The past five years
have seen a global increase in rose
consumption, particularly the lower
alcohol dry styles that emanate
Kim said that Australian's were
still undecided about rose and after
making the style several times in the
past five years, he nearly gave
"As soon as I did I had customers
in my cellar door asking me for rose
and now it's become a standard in
Kim admits his love for rose began
in his teens. His parents were fond of
the Tavel roses from the Southern
Rhone valley of France.
Traditional Tavel rose is produced
from a blend of various red and white
grapes, macerated together to
produce a pink wine.
Kim styles his roses in a similar
way, using the 20-year-old cabernet
vines from his vineyard.
"I cut my teeth on this dry style of
rose, which we noticed is still hugely
popular and highly regarded in
France," Kim said.
"There are parades in France just
to launch the first rose wine of the
harvest that date back many
centuries, all in the name of this
The traditional method of allowing
free-run juice to absorb colour from
the red skins of grapes for a few
hours before racking off some the
juice, is the method Kim uses to
produce his Joadja Mandemar Rose.
Known as "saignee" - to bleed,
the white juice in the red grapes
becomes slightly coloured by its
contact with red skins, creating a pink
or light red wine.
By removing part of the juice, the
wine becomes more concentrated as
the skins macerate in less liquid.
The wine reflects stunning mauve-
pink hues in the glass and has
strawberry aromas on the nose. The
palate is medium to light weight with
red fruits and a savoury finish.
Joadja Mandemar Rose suits a
variety of foods. Looking at its lovely
salmon red colour in the glass it's
hard not to imagine a bowl of prawns
or lobster on a plate nearby in the
However, this light style of
wine is the perfect autumn-anytime
drink to enjoy with pork terrine,
olives, smoked meats, veal, and
herbed roast chicken. Chinese and
Vietnamese dishes are also
particularly suited to rose.
Kim said that ageing rose
added complexity and volume to
the weight of the wine, and
changed its profile entirely.
"I get all revved up about
rose, and could drink it young or
slightly aged, it all tastes so good,
and the lower alcohols are the
way to go today."
Joadja Winery is located
on the corner of Greenhills
and Joadja Roads.,Berrima.
Phone: 4878 5236.
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