"Bright, light strawberry pink colour with slight peach hues, lighter on the rim with hints of purple.  The nose has a firm and tight core of wild strawberry fruit entwined with pomegranate, quince and watermelon notes, along with fine, nutty elements and nuances of minerals.  Dry to taste and medium-bodied, the palate has a firm core of wild strawberries, cherries and quince with hints of red florals and watermelon.  The palate is aromatic and vibrant with gently sweet fruit balanced by crisp acidity and a little phenolic texture.  The palate has good linearity and carries to a long and sustained finish of red cherries and quince.  This is a dry rosé with a firm core of strawberry, quice and watermelon fruit with a fine nutty line and crisp acidity.  Serve as an aperitif, with canapés and antipasto over the next 2 years.  Hand-picked Pinot Noir fruit from the ‘L’Attitude’ vineyard, given 4 days skin contact and indigenous yeast fermented in tank to 13.0% alc. and 2-3 g/L RS" Raymond Chan, Mar 2018

"Complex and engaging, the bouquet shows strawberry tart, stone fruit, mixed spice and floral characters, leading to a beautifully rounded palate that is silky, juicy and fleshy, wonderfully enhanced by whispering sweetness and bright acidity. This is restrained and savoury with appealing sweet berry undertones. At its best: now to 2019" Sam Kim, Wine Orbit, Mar 2018

Red cherry, watermelon and guava aromatics leading to a warm, spicy driven palate. Has great toffee and musk with great persistence and a soft finish. Made in a dry style, this is a serious wine with vibrant and lifted fruit aromatics showing great depth, elegance and style.

Pinot Noir is a notoriously difficult grape to cultivate growing best in cooler climates, hence the growing reputation for quality in the Central Otago region. But Pinot Noir makes a delightful Rosé, so each year Nevis Bluff sacrifice some of the grapes from their signature Pinot Noir to make this fruit driven, summery Rosé! The fruit for this wine was therefore hand picked and selected to create this stunning wine brimming with flavour.

Once in the winery the fruit was 100% destemmed and not crushed and instead left on the skins for 4 days at around 6-10 °C, to retain the lifted fruit characters. The juice was then gently pressed to a tank with an indigenous yeast used. The wine was fermented to approximately 2-4 grams residual sugar for sweetness and balance. This lovely dry style of Rose shows great depth and an elegant mouth-feel and style.