• Dry style
• Raspberry
• Cherry
• Fine tannins

"A fragrant and fine bouquet with scents of raspberry and cherry, there’s a mix of mineral and sea air, a distinctive leesy quality and pure fruit freshness. On the palate a dry wine with core fruit flavours reflecting the bouquet, a delicate and finely tuned wine with a backbone of acidity and texture from fine tannins accentuated by a saline and soil quality. Best from late 2025 through 2028. A excellent food wine option" Cameron Douglas, Master Sommelier, Mar 2025

This is a dry, Provence-styled rosé with elegant flavours of redcurrant, peach, apricot and dried rose petal, along with a gentle creaminess. This wine is made from a base of Pinot noir, which provides savouriness and red berry flavours, while co-fermentation with 26% Pinot gris gives an aromatic lift to the palate. These two varieties have a natural affinity, producing a harmonious blend with a pretty colour, elegant aromatics and a nice weight from the Pinot noir. The aromatic characters of Pinot gris allow this completely dry rosé to have a sense of summer fruit sweetness, with peach and apricot flavours on the finish.

An early budburst with warm weather through to a dry and sunny November. Rains in October and December set up the canopy for strong growth with some issues with fungal diseases. January was dry and helped reduce the mildew pressure. High February rain fall caused some botrytis issues while giving a helpful boost to the canopies. Berries sized-up with the available water, and the yields were enhanced. Although the vineyards were delicately poised regarding  otrytis pressures, a dryish March and April allowed our fruit to attain targets for flavour and maturity in good condition.

The pinot noir was machine harvested on a cool morning in the Awatere Valley and pressed immediately on arrival to the winery. The colour comes from the short period of maceration between the vineyard and winery. The pinot gris was machine harvested, and clear free run juice was combined with the pinot noir ferment.