South Australian Rosé

Refined and Refreshing

Rosé wine is the embodiment of relaxed luxury, offering a sensory bridge between red and white wines. At Millon Wines, our Rosé is crafted with precision and grace, capturing the essence of South Australia's vibrant vineyards. .

Craftsmanship in Every Sip

Made primarily from red wine grapes with minimal skin contact, our Rosé develops a delicate colour and fresh character. Expect flavours of strawberry, melon and citrus, underscored by floral notes and a whisper of minerality. It's a wine that complements long lunches, seaside afternoons, and spontaneous celebrations.

Versatile and Food-Friendly

Rosé pairs beautifully with light fare—think grilled seafood, soft cheeses, and summer salads. Its acidity and subtle fruitiness allow it to elevate a wide range of dishes without overpowering them. Whether you're entertaining or simply slowing down, this is a wine that belongs on the table.

Experience Rosé, the Millon Way

Our collection captures the modern appeal of rosé wine while honouring traditional winemaking practices. If you're seeking a drink that blends style, sophistication, and simplicity, you'll find it here. Explore our full Rosé range and discover a wine made to savour.

Rosé pairs well with fresh, vibrant foods such as grilled prawns, goats cheese, charcuterie, and Mediterranean salads. It's also a great match for spicy dishes thanks to its crisp, cooling finish.

Rosé is a style of wine made from red grapes with limited skin contact during fermentation, which gives it a pink hue and a flavour profile that sits between white and red wine.

Rosé can range from dry to sweet, but many Australian rosés, including ours, tend to be dry with fresh acidity and fruit-forward flavours.

Rosé wine is popular for its versatility, refreshing taste, and beautiful appearance. It’s approachable, food-friendly, and suited to relaxed, celebratory moments.

Rosé wine is typically made from red wine grapes that are crushed and left to macerate with their skins for a short period—just long enough to extract colour and flavour without developing full tannins.