Made from 100% Pinot Noir from the Crownthorpe Vineyard, the 2016 is an expression of great balance between fruit and acidity. Bright strawberries on the nose follows through onto the palate where it has a lush but crisp finish. Enjoy chilled with sunshine, cheers!
Pretty pink rosé, with a charming strawberries and cream flavour profile and a silken texture to match. A light, fresh and thankfully dry wine. Charming rosé.
-Bob Campbell, The Real Review 90 points
Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Sauvignon Blanc which was grown inland on the elevated terraces of the Crownthorpe sub-region of Hawke’s Bay. This sub region of Hawke’s Bay enjoys long, strong sunlight hours but is slightly cooler than the coastal plains of Hawke’s Bay, making it most suitable for growing Sauvignon blanc. 2016 was a very fine growing season, quite typical for Hawkes Bay. This wine was picked early enough to maintain solid acidity and primary fruit flavours and aromas.
This vineyard is 100% sustainably certified and uses best practices for all export countries. Much like the Sauvignon Blanc block at the same location, the resulting wine tends to give us lovely chalkiness and texture on the palate. The free draining red gravel with a thin top layer of silt loam and patches of limestone on the banks of the Ngaruroro River probably deserve most of the credit for this. However the cooler nights on this inland and elevated terraces (ranging from 600 - 700 feet) also play their part.
This wine is picked in late March as a purposely grown Pinot Noir Rosé. That is, it is picked at lower sugar levels to maintain freshness and slightly lower alcohols. The Pinot Noir fruit provides not only a lovely pinkish salmon hue for the Rosé but also extremely soft tannins in the front palate. The wine is pressed after only hours on its skins and made much like a white wine from that point. Fermentation temperatures remain cool from 13 to 17 degrees C. The slower, cooler fermentation goes till nearly dry giving the wine a crisp finish. This also helps maintain freshness and a lovely fruit character not often achieved in a Rosé.