• Crunchy red berries
• Florals
• Mineral acidity
• Dry style

"Bright, fresh and instantly appealing, the delightfully lifted bouquet shows raspberry, cranberry, apple and floral aromas, followed by a vibrant palate that is juicy and lively. The wine offers lovely fruit intensity and refreshing acidity, finishing long and mouth-watering. At its best: now to 2020" Sam Kim, Wine Orbit

"Bright, pale cerise-pink colour with some depth and slight purple hues on the rim.  The nose has fresh and firmly concentrated, tightly bound aromas of bright red cherry fruit along with herb and redcurrant notes, unfolding red florals and some thirst-quenching minerals.  This is youthfully refreshing.  Dry to taste and medium-bodied, the palate is refreshingly crisp with bright and tightly bound, penetrating flavours of red cherry fruit, herbs and redcurrants, along with red florals, a hint of confectionary and subtle mineral notes. The flavours are finely concentrated and flow along a fine-textured line with fresh acidity enlivening the mouthfeel, and providing energy to the fruit.  The flavours carry to a long finish.  This is a bright, refreshing and mouthwatering dry rosé with cherry fruit flavours with subtle notes of herbs, redcurrants and confectionary, with lifted red florals.  Serve as an aperitif, with antipasto and tapas over the next 2 years. 100% Syrah from the company’s Bridge Pa vineyard, the fruit picked early and pressed to tank for fermentation to 12.5% alc. and 0.4 g/L RS" Raymond Chan

Syrah made into red wine, at it’s most attractive is a beautiful mix of violets, cherry, blueberry, liquorice and layers of savoury earthiness. When you turn it into Rose instead, you keep the beautiful florals, but the palate becomes a soft combination of red cherry and strawberries with crunchy acidity and dry finish.

The 2018 Rosé comes from the winemakers Bridge Pa Vineyard. Planted on an old riverbed last flooded around 50,000 years ago, it has a shallow topsoil over free draining red gravels…with a little volcanic pumice from the Taupo eruption included for good measure.

Grapes were harvested a little early especially to make this wine vibrant with the all important acidity intact. They were immediately pressed and the clear pale juice run to a stainless tank for ferment. It was fermented relatively quickly, warm not hot, to capture the freshness, and release some of the more tied-up flavours, but not at the expense of weight or intensity.