Tiki Estate Waipara Pinot Noir Rosé 2020

Description

• Dry style
• Red berries
• Green apple
• Refreshing acidity

"It's delightfully fruited and delicately fragrant on the nose showing raspberry, Gala apple, nectarine and lemon zest aromas, leading to a pristine palate that offers elegant weight and fine texture. The wine is beautifully framed by refreshing acidity, making it fabulously drinkable. At its best: now to 2022" Sam Kim, Wine Orbit, Aug 2020

This Rosé is a delightful pale watermelon pink in colour. An intensely aromatic wine displaying an abundance of fruity esters of strawberry, raspberry and cherry with an underlying green apple note. An explosion of flavours greets the palate with a fusion of ripe berry fruit to the fore, harmoniously in balance with a refreshing acidity and a small amount of residual sugar from the fermentation. The flavours linger in the mouth giving a wine of great flavour intensity and length, ideal slightly chilled in the warmer summer months.

The TIKI is a hand carved Maori treasure which, when gifted, bestows good fortune and love on others. They craft their wines with the same spirit in mind. 100% Pinot Noir varietal from Waipara, North Canterbury.

The 2020 Vintage in Waipara, North Canterbury was warm and dry. Heat summation was well up on average while rainfall was 25% less than normal. The lower rainfall meant that disease pressure was greatly reduce, allowing all fruit to be picked in pristine condition. Due to the warm summer the fruit was harvested a few weeks ahead of normal. This had the effect of enhancing fruit flavours and creating wines of great balance, especially this Pinot Noir Rosé.

The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. After crushing the fruit, the skins remained in contact with the juice overnight to gently extract the delightful pale pink colour from them. This was followed by cold settling to clarify the juice which was then fermented at low temperatures to optimise the preservation of the aromatics. The fermentation was conducted using a special Rosé yeast from the South of France. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.