Mission The Gaia Project Hawke's Bay Rosé 2023
- Dry style
- Bright berries
- Tropical fruit
- Juicy & fresh
This wine blends 82% Syrah, 10% Merlot and 8% Cabernet Sauvignon. Syrah makes a fantastic rose as it has pretty high levels of acidity. That contributes freshness and a juicy quality to the palate. The skins of Syrah also have very high levels of anthocyanins that contribute a lovely bright pink colour, and the juice contains aromatic precursors that are released during cool fermentation with an aromatic yeast strain, bringing out bright berry fruit and tropical flavours. Merlot and Cabernet add weight to the palate and aromatic complexity. Enjoy now or cellar carefully for up to 2 years.
The fruit for this wine was machine harvested off the Gimblett Gravels. The low water holding capacity of the soils on the Gravels allowed the fruit to hang through earlyseason rain and ripen to full maturity.
To produce this wine the red fruit was machine harvested and pressed immediately to limit skin contact, we feel it is important for a high quality rose to limit the extraction of skin phenolics that can contribute a bitterness or a harshness to the palate. By limiting those bitter phenolics we can achieve balance within the wine without the need for much residual sugar. Another side effect of this process is the production of a wine with a very pale colour. This wine contains no animal products.
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Mission The Gaia Project Hawke's Bay Rosé 2023
Mission The Gaia Project Hawke's Bay Rosé 2023
- Dry style
- Bright berries
- Tropical fruit
- Juicy & fresh
This wine blends 82% Syrah, 10% Merlot and 8% Cabernet Sauvignon. Syrah makes a fantastic rose as it has pretty high levels of acidity. That contributes freshness and a juicy quality to the palate. The skins of Syrah also have very high levels of anthocyanins that contribute a lovely bright pink colour, and the juice contains aromatic precursors that are released during cool fermentation with an aromatic yeast strain, bringing out bright berry fruit and tropical flavours. Merlot and Cabernet add weight to the palate and aromatic complexity. Enjoy now or cellar carefully for up to 2 years.
The fruit for this wine was machine harvested off the Gimblett Gravels. The low water holding capacity of the soils on the Gravels allowed the fruit to hang through earlyseason rain and ripen to full maturity.
To produce this wine the red fruit was machine harvested and pressed immediately to limit skin contact, we feel it is important for a high quality rose to limit the extraction of skin phenolics that can contribute a bitterness or a harshness to the palate. By limiting those bitter phenolics we can achieve balance within the wine without the need for much residual sugar. Another side effect of this process is the production of a wine with a very pale colour. This wine contains no animal products.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Bright berries
- Tropical fruit
- Juicy & fresh
This wine blends 82% Syrah, 10% Merlot and 8% Cabernet Sauvignon. Syrah makes a fantastic rose as it has pretty high levels of acidity. That contributes freshness and a juicy quality to the palate. The skins of Syrah also have very high levels of anthocyanins that contribute a lovely bright pink colour, and the juice contains aromatic precursors that are released during cool fermentation with an aromatic yeast strain, bringing out bright berry fruit and tropical flavours. Merlot and Cabernet add weight to the palate and aromatic complexity. Enjoy now or cellar carefully for up to 2 years.
The fruit for this wine was machine harvested off the Gimblett Gravels. The low water holding capacity of the soils on the Gravels allowed the fruit to hang through earlyseason rain and ripen to full maturity.
To produce this wine the red fruit was machine harvested and pressed immediately to limit skin contact, we feel it is important for a high quality rose to limit the extraction of skin phenolics that can contribute a bitterness or a harshness to the palate. By limiting those bitter phenolics we can achieve balance within the wine without the need for much residual sugar. Another side effect of this process is the production of a wine with a very pale colour. This wine contains no animal products.
