• Dry style
• Rhubarb crème brûlée
• Rose petals & spice
• Mouthfilling

"2021s fine vintage is reflected in the bouquet of this Rosé with aromas of ripe and concentrated red berries, tropical fruit punch, peaches and grapefruit. It is equally floral with a fine mineral and light lees complexity. On the palate - youthful, fresh, crisp, refreshing and dry. The core flavours reflect the nose with a touch more citrus emphasised with fine fruit tannins, plenty of acidity and persistent finish. Balanced, well made and ready with great drinking from purchase and through 2023" Cameron Douglas, Master Sommelier, Jul 2021

"Already delicious, the 2021 vintage (4.5*) is a blend of Pinot Noir (55 per cent) and Pinot Gris (45 per cent), grown in the Awatere Valley (87 per cent) and at Kekerengu (13 per cent). Pale pink, it is mouthfilling, with vibrant strawberry, peach and spice flavours, showing excellent delicacy and depth, and a smooth, fully dry finish" Michael Cooper, Michael Cooper’s Buyer’s Guide 2022

Pale peach blush. Wild strawberry, rhubarb crème brûlée, bottled stone fruit and old rose petals. Full-bodied, dry wine with round, mouth-filling flavours of strawberry conserve, peach and spice. Best enjoyed when young and fresh but has the potential to age gracefully.

The 2020–2021 growing season was warmer than normal, though cooler than two of the recent very warm years of vintages 2018 and 2019. Little rain fell from December to late March, and water deficit conditions prevailed. Cold and wet Spring flowering conditions resulted in fewer berries per bunch and significantly reduced yields — about 70% of normal. Above average sunshine and heat, coupled with the light crop, gave a record early harvest. The vine canopies survived the arid weather, largely due to the light fruit load, and fungal disease was largely non-existent. Wines from the vintage tend to have good concentration.

Well drained stony alluvium soils and some imperfectly drained loams from the undissected older terraces. Standard trellis with pruning to two canes and vertical shoot positioning. Vines are trimmed closely, well tucked, and leaf plucking is minimal. Cluster thinning is used to ensure light crops, evenly ripened and balanced fruit.

The pinot noir was machine harvested and allowed a short period of skin contact before the free-run juice was drawn off, settled briefly and fermented with light solids at cool temperature. The pinot gris was hand-picked and whole cluster pressed, and clear juice was combined with the pinot noir ferment.
Bottled 23rd June, 2021.

Food Pairing: Excellent as an aperitif or with charcuterie, prawn cocktail, grilled halloumi and blistered shishito or Padrón peppers.