Mud House Sub Region Marlborough Pinot Rosé 2022
Salmon colour in the glass. Perfumed with fresh summer strawberries and wild flowers. The palate is bursting with juicy cherry flavours with a savoury length.
Sourced from Burleigh, this sub region hugs the low terraces of the Taylor River in Marlborough. The soil profile is a combination of clay and silt soils and the traditionally cool area is a more suited to light, fragrant Pinot Noir.
At optimal ripeness, the Pinot Noir grapes were hand picked, then gentrly destemmed, followed by a week long cold soak. Each parcel was fermeneted using indigenous yeasts, then hand plunged. The wine was left on yeast lees for several weeks, then fined using traditional methods.
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Mud House Sub Region Marlborough Pinot Rosé 2022
Mud House Sub Region Marlborough Pinot Rosé 2022
Salmon colour in the glass. Perfumed with fresh summer strawberries and wild flowers. The palate is bursting with juicy cherry flavours with a savoury length.
Sourced from Burleigh, this sub region hugs the low terraces of the Taylor River in Marlborough. The soil profile is a combination of clay and silt soils and the traditionally cool area is a more suited to light, fragrant Pinot Noir.
At optimal ripeness, the Pinot Noir grapes were hand picked, then gentrly destemmed, followed by a week long cold soak. Each parcel was fermeneted using indigenous yeasts, then hand plunged. The wine was left on yeast lees for several weeks, then fined using traditional methods.
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Description
Salmon colour in the glass. Perfumed with fresh summer strawberries and wild flowers. The palate is bursting with juicy cherry flavours with a savoury length.
Sourced from Burleigh, this sub region hugs the low terraces of the Taylor River in Marlborough. The soil profile is a combination of clay and silt soils and the traditionally cool area is a more suited to light, fragrant Pinot Noir.
At optimal ripeness, the Pinot Noir grapes were hand picked, then gentrly destemmed, followed by a week long cold soak. Each parcel was fermeneted using indigenous yeasts, then hand plunged. The wine was left on yeast lees for several weeks, then fined using traditional methods.
