Odyssey Marlborough Rosé 2022
- Dry style
- Red apple & nectarine
- Fig & subtle spice
- Mouth-watering
"It's delicately aromatic on the nose with red apple, nectarine and fig characters with a hint of spicy overtone. The juicy palate displays light body and rounded texture well supported by crisp acidity, finishing lingering and mouth-watering. At its best: now to 2024" Sam Kim, Wine Orbit, Aug 2022
The grapes were handpicked, then crushed and the skin left to lie with the juice to achieve the required level of colour. Once the colour was extracted from the skins the juice was pressed from the skins, settled and fermented with special yeast from the South of France. After ferment the wine was run off into older French barrels where it rested sur lees for 3 months before being carefully prepared for bottle.
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Odyssey Marlborough Rosé 2022
Odyssey Marlborough Rosé 2022
- Dry style
- Red apple & nectarine
- Fig & subtle spice
- Mouth-watering
"It's delicately aromatic on the nose with red apple, nectarine and fig characters with a hint of spicy overtone. The juicy palate displays light body and rounded texture well supported by crisp acidity, finishing lingering and mouth-watering. At its best: now to 2024" Sam Kim, Wine Orbit, Aug 2022
The grapes were handpicked, then crushed and the skin left to lie with the juice to achieve the required level of colour. Once the colour was extracted from the skins the juice was pressed from the skins, settled and fermented with special yeast from the South of France. After ferment the wine was run off into older French barrels where it rested sur lees for 3 months before being carefully prepared for bottle.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Red apple & nectarine
- Fig & subtle spice
- Mouth-watering
"It's delicately aromatic on the nose with red apple, nectarine and fig characters with a hint of spicy overtone. The juicy palate displays light body and rounded texture well supported by crisp acidity, finishing lingering and mouth-watering. At its best: now to 2024" Sam Kim, Wine Orbit, Aug 2022
The grapes were handpicked, then crushed and the skin left to lie with the juice to achieve the required level of colour. Once the colour was extracted from the skins the juice was pressed from the skins, settled and fermented with special yeast from the South of France. After ferment the wine was run off into older French barrels where it rested sur lees for 3 months before being carefully prepared for bottle.
