• Crushed raspberries
• Summer stone fruit
• Fresh herbs
• 100% Pinot Noir grapes
• Dry style

"Vibrant and fragrant, this tasty rosé shows cranberry, raspberry, apple and stone fruit notes on the nose, leading to a generously fruited palate that is juicy and lively. The wine offers lovely fruit intensity and fine texture, nicely supported by crisp acidity. At its best: now to 2019" Sam Kim, Wine Orbit, Dec 2017

"Moderately deep cerise-pink colour, lighter on the rim with youthful purple hues. The nose is full and well-packed with aromatic raspberry fruit entwined with bright red florals and nuances of confectionary, and lifted fresh fermentation esters. Dry to taste and medium-bodied, the palate possesses deep and intense fruit flavours of raspberries and cream with subtle notes of fresh herbs, bright and vibrant floral elements entwined with confectionary. The palate features a firm, tight and thirst-quenching core, flowing with good energy along a fine-textured line with underlying lacy acidity. The flavours carry to a firm, lingering finish. This is a firm, taut and well-concentrated dry rosé with raspberry and cream, dark florals and confectionary notes. Match with antipasto and tapas over the next 2+ years" Raymond Chan, Dec 2017

"Quite a deep ruby tint. Robust rosé with strong raspberry and cherry flavours supported by good acidity. An assertive wine in a dry style with plenty of weight and (for a rosé) quite full-bodied. Unusual and distinctive" Bob Campbell, Master of Wine, Dec 2017

This Mystery Rosé is crafted from only premium Pinot Noir grapes, made in a refreshing off-dry style. The bouquet is bright with cherries and raspberry with hints of stonefruit. Its a fresh and bright style Rose with the palate showing bright berryfruit support by fine acidity and a great length of finish.

The Fruit was fully destemmed and spent a week on skins in a red open top fermenter at >10C to build colour and flavour. Once flavour and colour had built enough the free run juice was drained from tank and combined with the press fraction and allowed to settle for 12 hours before being racked and then warmed for fermentation to begin. The juice was inoculated with yeast selected for enhancing flavour and aromatics.