Hugh Hamilton, Sangiovese The Floozie Rosé McLaren Vale 2025

Name: Hugh Hamilton, Sangiovese The Floozie Rosé McLaren Vale 2025
Brand: UNPINNED Wine Club and Bottle Shop
SKU: OCT2026-6-BUNDLE
Price: 37.0 USD
Availability: InStock

▼ Vegan, ↘ Low Intervention

A savory, textured Sangiovese rosé from McLaren Vale, layered with stone fruit, citrus peel, and a finish of short crust pastry.

$37.00

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How It Tastes

Body

Light ────●──── Full

Character

Steely ─────●── Creamy

Sweetness
Dry ● ○ ○ ○ ○ Sweet

Tannins
Low ● ○ ○ ○ ○ High

Acidity
Low ○ ○ ○ ● ○ High

aromas & palate

White Peach · Under-Ripe Cherry · Tangerine Peel · Gravel · Crème Fraîche · Smoke · Short Crust Pastry

What to Pair

This wine's bright citrus and savory pastry notes make it a versatile match for fresh, vibrant dishes.

Tuna Tartare with Citrus
Watermelon and Goat Cheese Salad
Charred Veggie Skewer

About the Producer

Hugh Hamilton Wines is run by the sixth generation of Australia's oldest wine family, tracing back to 1837, when Richard Hamilton emigrated to South Australia and planted some of the country's first wine grapes. The estate is based in McLaren Vale, South Australia, and has stayed in Hamilton hands for more than 180 years. Mary Hamilton, the current CEO and sixth-generation custodian, has been updating the estate's vineyard trellising and restructuring cellar work so that gravity, rather than machinery, handles more of the wine's movement. The winery is certified through Sustainable Winegrowing Australia.

The Details

Varieties: Sangiovese
Region/Country: McLaren Vale, South Australia, Australia
ABV: 12.8%
Serving Temp: Chilled

Watch the 2-minute video explanation

Why I Chose this Wine

The Hamiltons have been making wine in Australia since 1837, which makes them one of the oldest wine families on the continent, and Mary is already putting her own stamp on that legacy as the sixth generation to run it.

What gets me is how she's doing it: updating the trellising in the vineyard and restructuring the cellar so gravity does most of the heavy lifting instead of machines, letting nature move the wine rather than pumps.

I love pouring something where you can taste that kind of deliberate change in the glass.