Hubert de Castella's passion for the Yarra Valley saw him establish St Huberts in 1862. By the late 1800s it had grown to be the largest estate in the area. The wines enjoyed immediate and on-going success at wine shows both domestically and abroad. The onset of the Great Depression, the increasing popularity of fortified wine and the emerging profitability of dairy farming saw the vineyard revert to grazing in the 1920s. It wasn't until the 1960s that the Yarra Valley again rose to prominence as a wine region and St Huberts was once again one of the pioneers.

Rosé is an incredibly versatile and food friendly wine – a great accompaniment to light or medium dishes. Whether as an aperitif, a picnic or to wean a friend into red wine! St Huberts rosé is made from Yarra Valley Pinot Noir. The grapes are macerated on skins for some colour pick-up prior to pressing. The juice is fermented and matured in a mix of older French oak and stainless-steel tanks. While aiming for the dry and savoury style we try and throw in a bit more texture and depth – “character” to the wine.