This Rosė would be a perfect accompaniment to a summer picnic or alongside spicy Indian cuisine.
After crushing and a short period of time on skins (to extract the delicate pink hue found in the wine), the grapes were pressed and the juice inoculated. Fermentation took place at low temperatures to retain the fruity appeal of the style. The wine spent time on lees with periodic stirring to increase weight and volume, then lightly fined and bottled.
TA: 6.10 g/l
Residual sugar: 5.0 g/l
Nose: Raspberry, strawberry and cream with a hint of citrus and some sweet pastry notes.
Palate: Red berries, nectarine and melon. Panna-cotta and spice with good volume, sweet mid-palate fruit and a lingering finish.
10/5; 115, 667, 777
Various yeast and various temperatures
21.3Brix; pH 3.45; TA7.8g/l
3hrs Skin Soak
“Bright candy-floss pink with slight peach hues, a little lighter on the rim with hints of purple hues. The nose is soft and moderately deep and concentrated with aromas of savoury strawberries and quince, with watermelon and red florals. Dry to taste and light-medium bodied, the palate has light and soft flavours of savoury strawberries, quince, with light watermelon notes, and red florals. The flavours are up-front and straightforward, and enlivened by fresh acidity. A light, phenolic-threaded line carries the wine to a soft, mouthwatering, dry finish. This is a light, soft dry rosê with savoury strawberry, quince, watermelon and floral flavours on a fresh, thirst-quenching palate.”
-Raymond Chan, raymondchanwinereviews.co.nz, Apr 2018