Nevis Bluff Central Otago Rosé 2022
Bright redcurrant, cranberry and spicy aromatics. An elegantly textured palate showing great salivation, freshness and poise.
LAttitude Vineyard, Cromwell Basin. 100% Pinot Noir 100% clone UCD 6. The fruit for this wine was hand picked and selected.
The fruit for this wine was 100% destemmed and not crushed to retain the lifted fruit characters. It was left on skins for 3 days at around 6-10 degrees Celsius to pick up colour and aromatics. The juice was then lightly pressed, 80% to tank, 10% to old French Barrique. An indigenous yeast was used and the wine fermenting took approx 1 month before the wine was racked with fine lees to tank for a further 3 months before being filtered for clarity and balance.
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Nevis Bluff Central Otago Rosé 2022
Nevis Bluff Central Otago Rosé 2022
Bright redcurrant, cranberry and spicy aromatics. An elegantly textured palate showing great salivation, freshness and poise.
LAttitude Vineyard, Cromwell Basin. 100% Pinot Noir 100% clone UCD 6. The fruit for this wine was hand picked and selected.
The fruit for this wine was 100% destemmed and not crushed to retain the lifted fruit characters. It was left on skins for 3 days at around 6-10 degrees Celsius to pick up colour and aromatics. The juice was then lightly pressed, 80% to tank, 10% to old French Barrique. An indigenous yeast was used and the wine fermenting took approx 1 month before the wine was racked with fine lees to tank for a further 3 months before being filtered for clarity and balance.
Original: $69.10
-65%$69.10
$24.18Product Information
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Description
Bright redcurrant, cranberry and spicy aromatics. An elegantly textured palate showing great salivation, freshness and poise.
LAttitude Vineyard, Cromwell Basin. 100% Pinot Noir 100% clone UCD 6. The fruit for this wine was hand picked and selected.
The fruit for this wine was 100% destemmed and not crushed to retain the lifted fruit characters. It was left on skins for 3 days at around 6-10 degrees Celsius to pick up colour and aromatics. The juice was then lightly pressed, 80% to tank, 10% to old French Barrique. An indigenous yeast was used and the wine fermenting took approx 1 month before the wine was racked with fine lees to tank for a further 3 months before being filtered for clarity and balance.
