2025 Domenica Nebbiolo Rose, Beechworth

Very light salmon-pink hue; rose petal/pot-pourri aromas rise from the glass; damp straw and poached quince as well. It's light, refreshing and dry on the tongue, savoury rather than grapy, with a faint note of deli meats. Lovely balance and drinkability. A very smart and more-ish rosé. 26 Mar 2026 Drink 2026–2030

95 points, Huon Hooke The Real Review #1 of 32 2025 Rosés from Victoria

Peter Graham says this wine involves more hands-on work than any of his other wines.

Red cherry, fennel/liquorice root, floral and so aromatic. Pulls to blood orange, red cherry, fine powdery texture, offers a pleasing quinine bite to it with a fresh finish of excellent length. It’s a great expression of rosato made with intelligence and care.

94 points Gary Walsh, The Wine Front Drink : 2026 - 2029

Domenica Nebbiolo Rosé from Beechworth is an elegant and textural wine that captures the finesse and savoury charm of Nebbiolo through a distinctly cool-climate Australian lens. Crafted by winemaker Peter Graham at his small, high-elevation estate on the granitic slopes of Beechworth, this rosé is a wine of quiet sophistication — precise, mineral, and layered, with the depth that only Nebbiolo can bring.

The fruit comes from hand-tended vines grown at around 460 metres above sea level. The grapes are picked early to retain natural acidity and delicate aromatics, then gently pressed with minimal skin contact to achieve its pale copper-pink hue. Fermentation takes place in stainless steel and neutral oak, followed by a short period on lees to build texture and length while preserving freshness.

In the glass it shines pale salmon with a subtle orange tint. The aroma is restrained yet complex, offering wild strawberry, blood orange, rose petal, and crushed stone. The palate is dry, savoury, and finely textured, showing notes of citrus, redcurrant, and herbs with a chalky mineral finish. It’s a rosé of real character — elegant, food friendly, and quietly distinctive.

It pairs beautifully with charcuterie, grilled seafood, roast chicken, or salads featuring fennel and citrus. Delicious now for its vitality, it will continue to evolve for several years, developing subtle spice and complexity.