• Dry style
• Blood orange
• Raspberry
• Long finish

Light red hue. Slight haze preserved as unfiltered Vibrant and bright aroma of crushed strawberry, raspberry, subtle rhubarb, nutmeg and sandstone. The pallet is bright and long with tamarillo, lime, blood orange and petrichor.

The 2020 Black Estate Treble Rose was sourced from all three of the certified organic hillside vineyards in the Omihi sub-district of North Canterbury. Pinot Noir was sourced from the Netherwood vineyards sandstone soils, planted in 1986 at a vine density of 4500 vines per hectare. Riesling was sourced from the Damsteep Vineyard which at the foot of the hill has rich Waipara clay soils planted in 2000 at a vine density of 5000 vines per hectare. Chenin Blanc, Cabernet Franc, and Chardonnay were sourced from the Home vineyard which grows on sedimentary clay soils. This vineyard was planted in 2011 at a vine density of 6172 vines per hectare.

Winter and early spring rainfalls and moderate temperatures meant vines grew evenly though out their vineyards from around the spring equinox in late September. Frost incidence was moderate keeping them watchful in October and November with the majority of their vineyards avoiding frost damage. Rapid vegetative growth kept their vineyard team busy with shoot thinning, cultivation, and organic spray rounds with short intervals. Weather at flowering was favourable for Pinot Noir, Cabernet Franc and Chenin Blanc. Chardonnay and Riesling flowered during rain which lowered fruit set and yield. Warm dry conditions in January and February slowed vegetative growth and ripened fruit. Settled conditions in March allowed an early start to harvest where hand harvested fruit was ripe and clean with low disease pressure and optimal ripeness. Mid way through harvest they closed their restaurant and the entire Black Estate team was able to work together to ensure the harvest was completed successfully. Thanks to them they were able to harvest some of the highest quality fruit ever seen at Black Estate.

Co fermentation of Pinot Noir (43%), Riesling (34%), Cabernet Franc (10%) Chardonnay (8%), Chenin Blanc (5%). 100% whole cluster, with partial carbonic maceration fermentation, in a mixture of 1.5 to 2.0 Ton vats. Membrane pressed after 1-28 days, and completed fermentation in a stainless steel tank. Maturation on fermentation lees for 3 months. Sulphites added. Unfined and unfiltered.

Food Pairing: Enjoy on it's own or serve with your favourite tapas or antipasto