Growers Mark Single Vineyard Gisborne Pinot Noir Rosé 2022
- Dry style
- Ripe berries
- Summer fruit
- Crisp acidity
Cherry pink in the glass. Lifted sweet fruits reminiscent of ripe strawberries, raspberry and cherries and summer fruits. Quintessential Gisborne Pinot Rosé. A burst of ripe fruit, with strawberry flummery flavours, the wine is full bodied and finishes with crisp acidity.
Sourced from a single vineyard in the Patutahi sub region in Gisborne.
The grapes were machine harvested at night, crushed and destemmed then soaked on skins for 24 hours before pressing. The juice was clarified and cool fermented till almost dry when it was stopped, filtered and stabilised and bottled.
Product Information
Product Information
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Shipping & Returns
Growers Mark Single Vineyard Gisborne Pinot Noir Rosé 2022
Growers Mark Single Vineyard Gisborne Pinot Noir Rosé 2022
- Dry style
- Ripe berries
- Summer fruit
- Crisp acidity
Cherry pink in the glass. Lifted sweet fruits reminiscent of ripe strawberries, raspberry and cherries and summer fruits. Quintessential Gisborne Pinot Rosé. A burst of ripe fruit, with strawberry flummery flavours, the wine is full bodied and finishes with crisp acidity.
Sourced from a single vineyard in the Patutahi sub region in Gisborne.
The grapes were machine harvested at night, crushed and destemmed then soaked on skins for 24 hours before pressing. The juice was clarified and cool fermented till almost dry when it was stopped, filtered and stabilised and bottled.
Original: $65.67
-65%$65.67
$22.98Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Ripe berries
- Summer fruit
- Crisp acidity
Cherry pink in the glass. Lifted sweet fruits reminiscent of ripe strawberries, raspberry and cherries and summer fruits. Quintessential Gisborne Pinot Rosé. A burst of ripe fruit, with strawberry flummery flavours, the wine is full bodied and finishes with crisp acidity.
Sourced from a single vineyard in the Patutahi sub region in Gisborne.
The grapes were machine harvested at night, crushed and destemmed then soaked on skins for 24 hours before pressing. The juice was clarified and cool fermented till almost dry when it was stopped, filtered and stabilised and bottled.
