Simon Gilbert’s unique blend of Franco-Italian Varietals (Petit Verdot, Cabernet Primitivo, Sangiovese and Merlot) are sourced from local Mudgee vines.
Simon’s artistic and elegant Winemaking style has seen his clients receive over 60 trophies and 1,500 medals since 1984. Daimon’s modern and minimalist design makes crystal clear that their Rosé is Bone Dry, containing only 1g/L of sugar (approx. 0.1%).
This crisp and gluggable wine is best served with seafood and sunshine. The Drink Easy Awards by Broadsheet awarded Bone Dry Rosé amongst the “Best Rosé” in Australia as part of their inaugural awards in 2019.
