Shiraz Rose blend has a very interesting palate, the Shiraz flavours contained in the dark skin rise in tandem with sugars in the pulp and often shiraz can be picked with excellent sugar - acid  balances and intense colour and flavour.The conditions in Australia are capable of producing high quality Shiraz. Shiraz the full dark, dark, rich and fruity wine has a natural low tannin softness and combines perfectly with American Oak during maturation to provide one of Australia's richest and most enjoyable wine styles. That is why in the early days of Australian wine making, shiraz was often called 'burgundy' as it was soft, round and mellow, reminiscent to the new settlers of the supple wines of Bourgogne (Burgundy) France. The Rose is produced is, in fact, very similar to the method for making red wine - except for the fact that the juice is drawn from the vat it is still fermenting and before it has had the chance to draw too much colour from the skins. Winemakers then have a choice. They can either allow it to ferment only a little further before stopping the process and bottling the wine as a semi- sweet pink wine, such as Anjou rose. Or they can let it ferment completely as though it were to become a dry white. Rose made by either method is very unlikely to go into a new oak barrel, and nowadays is almost certainly fermented and stored in stainless steel tanks before being bottled within a few months of the harvest's few, highly exceptional roses improve with age. Most are best drunk as soon as they are brought. But overall Roses are now making a major come back as an easy going drink that can be enjoyed with many meals.