• Dry style
• Pink apples & pear
• Quince & watermelon
• Vibrant & fresh

"Very pale, onion skin hue. Quite restrained, savoury, and perhaps barrel-influenced on the nose with subtle melon, strawberry, lavender and herbal aromas. Restrained fruit, yet quite powerful, streamlined, savoury and elegant with a firm acid focus and a long finish. A more serious offering for the dining table" NZ Wine Rater, 2022

"It's elegantly fragrant on the nose with ripe strawberry, apricot, Gala apple and subtle spice aromas. The palate delivers gentle weight and fine flow, well supported by juicy fruit flavours and bright acidity, finishing lingering and refreshing. At its best: now to end of 2023" Sam Kim, Wine Orbit, Dec 2022

A luminous pale salmon pink in the glass, this crisp and fruit driven Rosé displays aromas of pink apples, crushed cranberry and hints of watermelon. The vibrant palate of pear and citrus is underpinned with notes of crab apple and quince. Finely balanced with soft phenolics and deliciously dry, this vibrant and fresh Rosé has a wonderfully long, luscious and persistent finish.

The beautiful Nelson grape growing region located at the top of the South Island of New Zealand boasts high sunshine hours, a moderating coastal climate and a range of aspects and soils that make it one of the most diverse growing areas in the country. The fruit for this wine was sourced from a range of sites across the Nelson region, including from vineyards located on the free-draining alluvial Waimea Plans and from sites on the heavier clay soils of the Upper Moutere. The 2020/2021 growing season started with a wet spring and early summer, followed by moderate temperatures and generally dry conditions in January and February. With ample sunshine and low disease pressure during the late summer and early autumn perfectly ripe fruit with concentrated flavour was harvested in early March.

Grapes sourced from vineyards across the Nelson region were gently crushed at the winery to extract only the purest juice with minimal colour uptake from the skins. The juice was fermented at low temperatures with selected yeast strains that allow the wine to retain freshness and vitality. Predominantly fermented in stainless steel tanks, a small portion of the wine was fermented in aged neutral oak barrels allowing for added texture and mouthfeel. Once fermented meticulous blending trials were carried out to create a wine with the perfect balance and length. The resulting blended wine was then settled and stabilised before being bottled, without the need for fining, in late June 2021.