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Pinot Rose 2020

Dijon Pinot Noir 115 and 114 were selected for their excellent colour and flavour. The grapes were harvested, and the crushed berries were soaked in the juice briefly for colour and flavour extraction before being pressed to tank, settled and racked for fermentation. Most underwent fermentation in stainless steel, but a portion was fermented in aged French oak barriques with natural yeast. In addition to this technique, a further portion of Clone 5 Pinot Noir was hand harvested and the whole clusters were placed in a vat, the tank was sealed for the berries to begin fermentation by carbonic maceration which is a natural fermentation within each berry. This method prov ides wonderful aromas and a lovely texture on the palate and certainly lends to the wines intense and interesting aroma.

Technical Notes (this vintage)

Tasting Notes (pdf download)


Wine Orbit – Sam Kim
It is gorgeously aromatic on the nose showing raspberry, white flesh peach, ora nge
peel and subtle savoury notes, leading to a concentrated palate displaying excellent
weight and persistency. It’s brilliantly structured by bright acidity and delicately fine
tannins, finishing wonderfully long and pleasingly dry. At its best: now to 2 023.
94/100 – 5 Stars

Yvonne Lorkin
If you can’t beat it, join the rage for Rosé.
Here is a rosé with more colour, more flavour and firmer tannins than most made
from Pinot Noir in New Zealand today. And that is why I like it.
Winemaker Jannine Rickards used Pinot Noir clones 115 and 114 which she soaked
briefly for colour before pressing them t o tank; most fermented in stainless steel
with a small portion in old French oak barrels. She also added a portion of clone 5
Pinot Noir which was hand and fermented as whole clusters in a sealed tank. This
gives the wine structure and power. It contains a miniscule amount of residual sugar
with 1.26 grams per litre.
I love this style. It tastes flavoursome, refreshing and every sip lingers.