We wanted to make a great summer time wine that was lower in alcohol, dry in style and worked well with food.

The wine comes from Pinot Noir grapes selected from two parcels in the Wairau Valley which are located in the cooler western end of the Valley. Picked purposely for Rosé from low-cropping vines the juice was pressed off immediately to minimise time on skins and left to settle. Once settled the juice was fermented through to dryness at cool temperatures to retain the more delicate fruit characters.

The focus with this wine is to provide a drink that has texture and depth, rather than focusing solely on primary fruit notes. We want a wine that satisfies across the palate and employ a number of techniques to achieve this. A short time on lees has helped fill the mid-palate while the absence of sugar gives the palate freshness and length that means it works perfectly with food.

Variety: Pinot Noir
Winegrowing Team: Brian Bicknell, Pat Patterson, Phoebe Cathcart, our focussed growers and brilliant vintage staff
Alcohol: 13.2%
Titratable acidity: 6.3 g/L
Residual sugar: 1 g/L
Brix at harvest: 22.6
Harvest: 6th March 2019