"Bright, pale strawberry pink with slight purple hues, a little lighter edged. The nose is very fresh with bright, light aromas of white stonefruits and subtle notes of watermelon, cranberries and thirst-quenching mineral nuances. Dry to taste and medium-bodied, the palate has fine and elegantly concentrated flavours of stonefruits, with nuances of florals and mouthwatering mineral notes. The mouthfeel is lively and refreshing with brisk acidity, and the wine flows along a very fine-textured line, leading to a fine, dry, light finish. This is a crisp, dry rosé with light stonefruit, cranberry and floral flavours on a fine-textured, refreshing line. Serve as an aperitif, with canapés and antipasto over the next 2 years. Sangiovese fruit from Maraekakaho, destemmed and given a couple of hours skin contact, and cool-fermented to 12.0% alc. and <1.0 g/L RS, the wine aged on lees for a few months" Raymond Chan, Nov 2017 

"Brightly fruited and beautifully fragrant, the attractive bouquet shows raspberry, red apple, nectarine and floral aromas, leading to a elegantly fruited palate that is juicy and vibrant. The wine offers delicate fruit intensity and fine texture, brilliantly supported by refreshing acidity, finishing persistent and lively. At its best: now to 2019" Sam Kim, Wine Orbit, Nov 2017

"When I think of Rosé, I think Italian. This Sangiovese is inspired by the benchmark Italian Rosés and the name Chiaretto, meaning a very, very light red or Rosé, was suggested by our lovely friends Paolo and Renee from Cinema Italiano. Rosé has been let out of the closet over recent years, no longer confined to drinking at long summer lunches, but anytime, anywhere and by anyone" Wine Maker

Pale, but with an amazing bright copper red colour, notes of fresh strawberries, green melon, roses and cherries.

Our Sangiovese is planted at Maraekakaho, Hawke’s Bay, in the stoniest part of the vineyard by necessity as it grows like a triffid. The 2017 harvest definitely suited Rosé production as we had a cooler than usual Autumn and meant the fruit retained a crisp acidity and freshness.

Destemmed fruit was soaked on skin for a couple of hours before the grapes were pressed and the pink juice was run to tank for cool settling before ferment. The wine was aged on lees for a few months post ferment to add texture before it was prepared for a spring bottling.