Wairau River Estate Rosé
This wine is summer in a bottle, it’s about celebrating, enjoying friends, eating good food and having some fun whether it be by the beach, on the back porch with friends or with a good book! Our style of Rosé is dry – think strawberries and raspberries with watermelon overtones and crisp, mouthwatering acidity and while we are serious about making top quality Rose (our wine is made with 100% Pinot Noir) we are serious about having fun while drinking it.LEARN MORE
$20 – $45
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Picking began earlier than normal in the middle of March and concluded in the first week of April. Increased attention to detail from the viticulture team ensured that the grapes achieved optimal acid balance and sugar ripeness, as well as physiological ripeness. This has resulted in clean elegant wines, that show great concentration and poise from a challenging vintage.
Flowering commenced in the first week of December. During this period the region experienced higher than average rainfall limiting the potential yields. January and February were some of the warmest months on record culminating in one of the earliest harvests seen. Picking began in the first week of March and concluded in the first week of April, bringing in optimum fruit to make very good wines
Flowering commenced in the first week of December. During this period, the region experienced perfect flowering conditions. January to March produced some of the driest months on record culminating in one of the most exceptional harvests ever seen from the region. Picking began in the 2nd week of March and concluded in the second week of April. The drawn-out nature of the harvest allowed the winemakers to pick at optimal balance and sugar ripeness, as well as physiological ripeness. The warm and fine weather through the late summer months has allowed the development of a riper spectrum of tropical flavours. The resulting wines have wonderful fruit concentration aromatic power.
Spring Super Salad
A dish that is fresh and full of spring and summer feelings is perfect with this wine – just like the Spring Super Salad from Sarah Tuck from Dish Magazine