2022 Rosé arrives with a Trophy win!

We're thrilled to announce that our newly-released2022 Roséhas been awarded the Trophy for Best Rosé at the 2022 Royal Queensland Wine Awards.

Introduced into the Bleasdale range in 2021, ourcrisp & dryRosé has quickly become a favourite! Pale salmon in colour, with aromas of peonies, flavours of cherry, strawberry and watermelon, finishing crisp and dry on the palate.

This Rosé is the perfect refreshing wine to be enjoyed with seafood by the beach, alongside cheese at your next backyard BBQ, or by itself on any occasion you see fit!

If you haven’t tried it already, now is as good a time as ever. This vegan friendly wine pairs impeccably with a grilled avocado and haloumi salad just like the recipe below from ‘The Modern Proper’. Give the pair a go and let us know what you think.

For $20 a bottle, you may just find your new favourite drop!

Buy ithere.

Grilled Avocado and Haloumi Salad

A delicious grilled halloumi cheese avocado salad with just the right balance of crispiness and creaminess.

 Serves: 6

Prep Time: 20min

Cook Time: 15min


-       220g haloumi, ½ inch sliced

-       1 large avocado, ½ inch sliced

-       olive oil

-       3 tbsp butter

-       1 cup panko bread crumbs

-       140g arugula (rocket)

-       1 pint cherry tomatoes, halved

-       ½ cup picked onions

 Creamy Basil Dressing

-       1/3 cup mayonnaise

-       ¼ cup sour cream

-       ½ tsp dried parsley

-       ½ tsp onion powder

-       ½ tsp garlic powder

-       ½ tsp dried dill

-       ¼ tsp salt

-       ¼ cup fresh basil, packed

-       1 tbsp milk if needed


  1. Preheat a grill pan or outdoor grill to medium heat.
  2. Brush the halloumi and avocado slices with olive oil. Place the avocado and halloumi on the grill until char marks appear, about 2 to 3 minutes each side.
  3. Meanwhile make the dressing by combining all the ingredients in a small food processor and blending until smooth. Add milk only if needed for consistency.
  4. In a medium skillet, melt the butter over medium heat. Add the panko to the butter and cook, tossing often until browned, about 4-5 minutes.
  5. Place the arugula on a large platter. Add the tomatoes and onions. Sprinkle with the panko. Layer on the avocado and halloumi then drizzle with dressing.
  6. Pour yourself a glass of the Bleasdale 2022 Rosé and enjoy!

For the full recipe, photos, cooking tips and more head tohttps://themodernproper.com/grilled-halloumi-salad