Gibbston Valley GV Collection Central Otago Rosé 2021

Description

• Dry style
• Red berries
• Creamy
• Delicate

"The GV team are stoked to be the winners of the Organic Winery of the Year. We are proud to be carrying the baton for Central Otago; an area where so many wineries are dedicated to producing organic and biodynamic wine. Hats off to all the organic wine producers who continue to care about the way they go about producing a bottle of wine; It's the norm for us now; all our own vineyards are BioGro certified; our last lease vineyard will be fully certified by 2024. It’s a great show because it promotes wines from producers who care about the way they produce wine, their land and their environment. Thank you to the many people who work hard during this rime; and continue to look, listen and observe"

A delicate cherry blossom colour, with charming red fruit aromatics. Concentrated, with a splash of creamy berry fruit, the wine flows with delicate ease towards its pleasingly dry finish. Designed for immediate enjoyment. A wine with bright berry freshness made from a field blend of hand picked fruit.

GV Collection wines are pure expressions of Central Otago.

A very early budburst and some particularly cold spring nights had the region on edge during October; with, happily, little damage. Warm days and regular rainfall ensured healthy canopy establishment and an early flowering across all subregions. Crop loads were moderate precluding the need for thinning; most summer work went into opening canopies up, exposing fruit during a warm wet and wild January. The weather turned from February onwards, warm dry conditions prevailed into harvest. After such a changeable summer, March conditions were beautiful; classic Central Otago, allowing a gradual ease into ripeness.

Our Rose is a mix of varieties and methods. Firstly we destemmed a large proportion of Pinot Noir into small bins for four days untouched soak. This was pressed and cofermented with hand picked, whole bunch Riesling. We also destemmed a portion of Pinot Gris for four days of skin contact; this we gave daily pumpovers, then pressed and fermented separately. Following fermentation the wines were blended and bottled. Each portion has a part to play in the wine; Pinot Noir and Riesling combined for brightness and aromatics; Pinot Gris texture and mid palate breadth.