Marlborough Rosé 2022
The wine comes from Pinot Noir grapes selected from two vineyards in the Wairau Valley located in the cooler western end. 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. Immediate pressing and the absence of sugar gives the palate freshness and length.
VARIETY: Pinot Noir
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Max Bicknell, our focused growers, and brilliant vintage staff
ALCOHOL: 12.7%
TITRATABLE ACIDITY: 7.6 g/L
RESIDUAL SUGAR: <1.0 g/L
BRIX AT HARVEST: 21.7 - 21.9
HARVEST: 10 - 16 March
The wine comes from Pinot Noir grapes selected from two vineyards in the Wairau Valley located in the cooler western end. 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. Immediate pressing and the absence of sugar gives the palate freshness and length.
VARIETY: Pinot Noir
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Max Bicknell, our focused growers, and brilliant vintage staff
ALCOHOL: 12.7%
TITRATABLE ACIDITY: 7.6 g/L
RESIDUAL SUGAR: <1.0 g/L
BRIX AT HARVEST: 21.7 - 21.9
HARVEST: 10 - 16 March
The wine comes from Pinot Noir grapes selected from two vineyards in the Wairau Valley located in the cooler western end. 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. Immediate pressing and the absence of sugar gives the palate freshness and length.
VARIETY: Pinot Noir
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Max Bicknell, our focused growers, and brilliant vintage staff
ALCOHOL: 12.7%
TITRATABLE ACIDITY: 7.6 g/L
RESIDUAL SUGAR: <1.0 g/L
BRIX AT HARVEST: 21.7 - 21.9
HARVEST: 10 - 16 March