Yarrunga Field Special Reserve Rosé 2023
New South Wales
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The first Yarrunga Field was white, back in the early 1990s. Then, in 2014, we launched the rosé and it proved such a success we wished we’d thought of it sooner. A pink that's vibrant and full of irresistibly fruity flavour. Truly delicious.
£9.99 per bottle when you mix 6+
£10.99 per bottle
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Wine Details
- Rosé - Dry
Australia- Deep Pink
- Rosé blend
- 9 Units
- Vegan
- 12% ABV
- 750 ml
- Vegetarian
- 31 December 2025
Flavour Profile
Tasting notes
Full, crisp and mouthwatering with cherry, berry flavours and citrus
Allergy information
Contains Sulphites
The Story Behind the Bottle
Emma Norbiato is the latest talented winemaker at the excellent Westend estate. She took over from Sam Trimboli, the original Yarrunga winemaker, in 2018 and has more than proved her Trophy-winning skills (she was Women in Wine's 2016 Winemaker of the Year). For this delicious rosé she uses mainly Shiraz, with a good splash of Sangiovese for its cherry fruit and Negroamaro for a bit of spicy plum. No wonder customers took this wine to their hearts from the first release. A gentle crushing and quick separation of juice from the skins leads to a deep pink hue, with unmistakable blackberry and raspberry fruit with just a hint of peppery spice. It's ideal with salmon or seared tuna or, in summer, with barbecued chicken or veggie kebabs.
Emma Norbiato is the latest talented winemaker at the excellent Westend estate. She took over from Sam Trimboli, the original Yarrunga winemaker, in 2018 and has more than proved her Trophy-winning skills (she was Women in Wine's 2016 Winemaker of the Year). For this delicious rosé she uses mainly Shiraz, with a good splash of Sangiovese for its cherry fruit and Negroamaro for a bit of spicy plum. No wonder customers took this wine to their hearts from the first release. A gentle crushing and quick separation of juice from the skins leads to a deep pink hue, with unmistakable blackberry and raspberry fruit with just a hint of peppery spice. It's ideal with salmon or seared tuna or, in summer, with barbecued chicken or veggie kebabs.
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