"A generously styled rosé, the nicely lifted bouquet shows apricot, red apple, orange peel and subtle spice characters. The palate is succulent and flavoursome, delivering attractive fruit intensity and smooth texture, well supported by refreshing acidity" Sam Kim, Wine Orbit, 2018

"Deep orange red. Baked strawberry aromas with a faint floral nip. Some rose-petal-syrup sweetness (residual sugar), slightly spicy and there’s a flavour of desiccated blood-orange slices coming through living it a nip of bitterness and tang. It worked brilliantly with a lamb and aubergine salad dressed with pomegranate syrup and tahini" Tamlyn Currin, Jancis Robertson, 2018

This beatiful Rosé has a soft pink salmon hue in the glass. Strawberry grain with juicy, fleshy cherry and floral notes. Hints of minerality and citrus chords on the nose with caramelized fruit notes. The palate is full and fleshy up front with a limestone mineral feel in the midpalate, finishing perky and crisp. Spice tones provide length and a chalky midpalate remains well after enjoyed.

Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Pinot Noir Rosé which was grown inland on the elevated terraces of the Crownthorpe sub-region of Hawke’s Bay. This sub region of Hawke’s Bay enjoys long, strong sunlight hours but is slightly cooler than the coastal plains of Hawke’s Bay, making it most suitable for growing Pinot Noir, particularly for our rosé. The 2016-17 season was a draught for most of the summer, with very hot and dry growing season until near harvest time when the first of two cyclones hit Hawke’s Bay. The fruit survived this first storm quite well and was then picked early enough to maintain solid acidity and primary fruit flavours and aromas.

After harvest in late March the fruit was de-stemmed, crushed and left on skins for less than an hour, to ensure only a slightly pale, salmon colour. The juice was then drained with the remaining skins gently pressed. The juice was settled and fermented in stainless steel tanks using an aromatic yeast strain until it was nearly dry. The wine was then cold settled and stabilized before bottling under screw-cap to maintain the bright fruit and aromatics gained from the young New Zealand soils.