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Adam Louder and Nancy Panter met coincidentally in California. Both coming from Australia, they moved home and launched Sub Rosa in 2015. Although a young label, their wines are critically acclaimed proving their outstanding quality. Adam is a local to regional Victoria and knows enough growers, allowing him to source the best grapes available. Practicing only minimal intervention in the cellar, his intuition shows his decades of experience.
The Sub Rosa Viognier is fermented using wild yeasts and is then matured for 9 months on French oak before it is bottled. Even still, the wood is only shows through light hints of spice and toasted nuts. Flavours of ripe pear and apricot complement the rich and smooth texture. The length is moderate and it has white pepper and mineral driven salinity at the end.
The Sub Rosa Viognie is a perfect match to baked brie and apricot. Or perhaps follow Adam’s advice and match it to a chicken and pesto pasta. It pairs well with most meats, and is even great with lamb.