Andreas Durst likes his photography natural, but stylish. And, not being one to be taken in by glossy surfaces and wines that wear a lot of make-up, as it were, Andreas Durst likes his own wines straight and clear. So when he makes a rosé, it's no surprise that it doesn't turn out all fruity and sweet.
In perfect honesty, this is a review largely painted from memory, as I had neglected note-taking during the Wine Rambler full committee meeting where it was served. Maybe someone else present at the occasion can correct or augment the following, but here's what I remember:
I recall a salmon-coloured wine, a smell of underripe red berries (woodland strawberries, red currants), and a steely, acidic feeling on the palate, but also a very clear and drinkable wine. Faintly reminiscent of Austrian rosés of the "Schilcher"-type, this is absolutely not the kind of rosé you should go for when looking for a fruitier, lighter, less tannic version of red wine. If, on the other hand, you want a serious and palate-cleansing pinkie to accompany grilled vegetables, or grilled fish, look no further.