We’ve have almost 30 vintages of experience with making Rosé and I think this wine shows the benefits of that accumulated knowledge. Firstly, we very much select and dedicate specific Pinot Noir clones and sections of our vineyard to Rosé, crop and canopy manage appropriately, harvest to better capture flavour and retain natural acidity, then finally process gently – allowing just enough skin contact to extract the most delicate of salmon pink colour before a slow cool ferment to dryness, gently fined and bottled early July.
2012 Tatty Bogler Riesling Bannockburn, Central Otago, with its temperate continental climate and southerly latitude...
Ripe Granny Smith apple plus lemon flavours, with just a hint of aromatic herbs; “wild...
Sweet flavours of cherry, black Doris plum, wild thyme, cinnamon and truffle -so alluring; you...
Waitaki Valley fruit fermented with 15% in seasoned oak to 12.5% alc. and 7.74 g/L...