In a large mixing bowl combine strawberries, sugar and lemon juice and toss together until strawberries are completely coated. Allow mixture to macerate for about 2 hours, stirring occasionally.
Strain mixture into another mixing bowl, reserving the strained liquid and discarding solids (should end up with about 1 ½ cups sweetened strawberry juice).
Pour strawberry juice into a saucepan and stir in corn syrup and citric acid.
Simmer mixture over medium heat until reduced by about a third.
While strawberry mixture simmers, sprinkle gelatin over cold rosé and allow gelatin to ‘bloom’, 3 to 5 minutes.
Once strawberry juice has reduced, remove from heat and stir in gelatin and rosé mixture until gelatin dissolves, no lumps remain and mixture is smooth.
Using an eye dropper, fill gummy heart (silicone) molds with the strawberry-rosé liquid.
Refrigerate filled molds for about 1 hour or until gelatin sets and the gummy hearts pop out of the molds evenly.
Transfer hearts to a baking sheet and top each with a small amount of edible gold, if using.
Store gummy bears, on the baking sheet, in a dry and cool area away from direct sunlight and allow gummy hearts to dry out for about 2 days.
After 2 days, gummy hearts should feel stiffer and will have shrunken in size slightly.
Very lightly sprinkle gummy hearts with tapioca starch (up to ¼-½teaspoon total) and toss together. Transfer hearts to an airtight, resealable container and store for up to 1 week.