• Dry style
• Strawberry
• Watermelon
• Fine texture

"This is instantly appealing on the nose showing watermelon, apricot, mandarin and white floral aromas. The palate delivers terrific fruit purity and vibrancy, combined with fine texture and juicy acidity, making it elegantly flavoursome and highly enjoyable. At its best: now to 2023" Sam Kim, Wine Orbit, Nov 2021

"If you were execting a soft, light, simple Rosé then you'll be wanting to do a u-turn and zoom on out of the cul-de-sac because this wine is bursting with apple, peach and cherry characters, brisk acidity and boasts a generously dry finish. It's appropriate that it's called Waiata (Maori for 'song') becuase this Rosé sings with smoked chicken salad" Yvonne Lorkin, Aug 2022

A bright salmon pink. A red fruited wine that exhibits a layered nose of fruity esters of strawberry, raspberry and a slight watermelon aspect. The burst of flavour on the palate brings a combination of red fruits to the fore in this well-balanced wine. A fine texture and refreshing acidity both contribute to a moreish wine of great flavour and richness with a long creamy finish.

The 2021 vintage in Waipara, North Canterbury was warm and dry, good growing conditions. Heat summation was well up on average while rainfall was 50% less than normal over the last three months before harvest. The lower rainfall meant that disease pressure was not present, allowing the winemaker to be patient and instruct the picking of the fruit in absolute pristine condition where the balance of sugar and acid were tasted at their premium. The fruit was harvested a few weeks ahead of normal due to these warm days and cool nights. This had the effect of enhancing fruit flavours and creating wines of great balance.

The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. After crushing the fruit, the skins remained in contact with the juice overnight to gently extract the delightful pale pink colour from them. This was followed by cold settling to clarify the juice which was then fermented at low temperatures to optimise the preservation of the aromatics. The fermentation was conducted using a special Rosé yeast from the South of France. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.