• Bone dry style
• Red cherry & strawberry
• Crisp acidity
• Fine tannins

"Made with 100% Pinot Noir fruit - the bouquet delivers scents of fresh red cherry, sweet strawberry, red melon and red apple skin.  There’s a lite silty mineral layer adding  layer of complexity and intrigue. On the palate - a silky texture precedes flavours of lite red berry and cherry flavours, the core of fruit is contrasted by crisp and palate refreshing acidity. There’s a touch of warmth from the alcohol - easily tamed when chilled for service, but also offers the wine for pairing with lite red meats, chacouterie and chilled soups. Balanced and well made with a fine tannins and lovely mouthfeel. Drink now and through 2022+" Cameron Douglas, Master Sommelier, Dec 2020

"Bright, salmon-pink with some depth, lighter on the rim. The nose is softly full and lush, packed full with aromas of strawberries, melded with basil and wet stone. Medium-light bodied, dry to taste, flavours of strawberries accompanied by raspberries lemonade, faint herbs linger to a lightly spicy finish. The fruit is bright with good intensity. The mouthfeel is delicate with a fine-textured chalky phenolic line, mouthwatering acidity flow to a refreshing, dry, crisp finish. Match with tuna crudo and sushi over the next 2-3 years" Candice Chow, Raymond Chan Reviews, Jan 2021

"Delicately succulent rosé with summer fruits, strawberry, raspberry and subtle floral and rose petal flavours. Made in an off-dry style, the wine has a silken texture and fresh, fruity acidity" Bob Campbell, Master of Wine, Jan 2021

Made from 100% Pinot Noir grapes, the Nga Waka Pinot Noir Rose is a beautiful blush of pink with delicate aromas of cherry and strawberry backed by fresh, crisp acidity. Perfect for summer afternoon drinking.

Always the perfectionist, the winemaker was cautious about making a Rose. After much contemplation he selected a handful of rows of a Pinot Noir clone from the Pirinoa Block that he thought would make a great Rose.

Grapes harvested and pressed immediately without skin contact. Cool-fermented in tank. Bottled after light fining and polish filtration.

Food Pairing: Great on its own but will complement lighter cuisine including fish.