Crownthorpe Rosé 2017
This 100% Pinot Noir has a soft pink salmon hue. Strawberry grain with juicy, fleshy cherry and floral notes. Hints of minerality and citrus chords on the nose with caramelized fruit notes. The palate is full and fleshy up front with a limestone mineral feel in the midpalate, finishing perky and crisp. Spice tones provide length and a chalky mid-palate remains well after enjoyed.
“A generously styled rosé, the nicely lifted bouquet shows apricot, red apple, orange peel and subtle spice characters. The palate is succulent and flavoursome, delivering attractive fruit intensity and smooth texture, well supported by refreshing acidity.”
-Sam Kim, Wine Orbit 88 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.
After harvest in late March the fruit was de-stemmed, rushed and left on skins for less than an hour. This was to ensure only a slightly pale, salmon colour. The juice was then drained with the remaining skins gently pressed. The juice was settled and fermented in stainless steel tanks using an aromatic yeast strain until it was nearly dry, leaving about 4 g/L residual sugar. The wine was then cold settled and stabilized before bottling under screw-cap to maintain the bright fruit and aromatics gained from the young New Zealand soils.