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Margaret River Rosé.

Light, dry and made for long lunches. Our Lady Margo Rosé is made from Shiraz grown on our Wilyabrup vineyard in Margaret River, with notes of watermelon, strawberry and pink grapefruit and a crisp, savoury finish.
Margaret RiverMade from ShirazDry style
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Australian Delivery

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Cellar-Door Availability

Selected wines are available in Margaret River and the Swan Valley.

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18+

Responsible Service

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Enjoy Your Rosé

Made for sunny days.

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For Long Lunches

A light, dry rosé with bright red fruit is right at home with salads, seafood and shared plates outdoors.

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For the Table

Its crisp finish suits grilled prawns, charcuterie, goat’s cheese and dishes with a touch of spice.

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For Serving

Chill well and enjoy while young and fresh, when its strawberry and watermelon notes are at their brightest.

Rows of green grapevines at Coward & Black Vineyards in Margaret River, surrounded by native bushland.

From Vineyard to Glass

Shiraz, in a lighter shade.

Our rosé begins with Shiraz from our dry-grown vineyard in Wilyabrup, Margaret River, where gravelly loam soils and cooling ocean breezes keep the fruit bright and fresh.

Picked early and pressed gently, the grapes spend only a short time on their skins, giving Lady Margo its pale pink colour and a crisp, dry finish.

Wine Questions, Answered

Frequently Asked Questions

Helpful information about our wines, winemaking, delivery, storage and cellar-door experiences.

What is Lady Margo Rosé made from?

Lady Margo Rosé is made from Shiraz grown on the Coward & Black dry-grown vineyard at Wilyabrup in Margaret River, Western Australia. 

Is your rosé sweet or dry?

It’s a dry rosé. Lady Margo is light and crisp, with bright red fruit and a slightly savoury finish rather than any noticeable sweetness. 

What does Lady Margo Rosé taste like?

Expect aromas of watermelon and cranberry, with strawberry and pink grapefruit on a light, gentle palate. The 2024 vintage was rated 92 points by wine writer Ray Jordan. 

How does rosé get its pink colour?

Rosé gets its colour from red grape skins. The juice spends only a short time in contact with the skins before it’s separated, which gives a pale pink colour instead of the deep red of a red wine. 

What food goes well with rosé?

Dry rosé suits seafood, salads, charcuterie, goat’s cheese and dishes with a little spice. It’s also an easy match for long lunches and grazing boards, and it works well with Providore’s Sweet Ginger & Lime Dressing tossed through a summer salad. 

How should I serve rosé?

Serve it well chilled, at about 8 to 10°C. Take it out of the fridge 10 minutes before pouring, and keep it in an ice bucket on warm days.