Red Metal Hawkes Bay Rosé 2020
- Dry style
- Mediterranean
- Red fruit
- Savoury finish
The 2020 Rosé is a pale salmon coloured, Mediterranean style wine with full red fruit characters and a savoury finish. An eminently drinkable, dry and very food friendly style best served lightly chilled and often.
86% Cabernet Franc, 13% Albarino & 1% Syrah varietals grown in Hawkes Bay. Spur pruned VSP trellis cropped at 2.5 kg/vine. Trimmed and fruit zone leaf plucked. Machine harvested at 23.3 Brix.
Crushed and then soaked on skins for 4 hours to pick up colour before pressing and cool fermentation in stainless steel. Held on gross lees for 3 months to develop some texture and breadth on the palate.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Red Metal Hawkes Bay Rosé 2020
Red Metal Hawkes Bay Rosé 2020
- Dry style
- Mediterranean
- Red fruit
- Savoury finish
The 2020 Rosé is a pale salmon coloured, Mediterranean style wine with full red fruit characters and a savoury finish. An eminently drinkable, dry and very food friendly style best served lightly chilled and often.
86% Cabernet Franc, 13% Albarino & 1% Syrah varietals grown in Hawkes Bay. Spur pruned VSP trellis cropped at 2.5 kg/vine. Trimmed and fruit zone leaf plucked. Machine harvested at 23.3 Brix.
Crushed and then soaked on skins for 4 hours to pick up colour before pressing and cool fermentation in stainless steel. Held on gross lees for 3 months to develop some texture and breadth on the palate.
Original: $89.88
-65%$89.88
$31.46Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Mediterranean
- Red fruit
- Savoury finish
The 2020 Rosé is a pale salmon coloured, Mediterranean style wine with full red fruit characters and a savoury finish. An eminently drinkable, dry and very food friendly style best served lightly chilled and often.
86% Cabernet Franc, 13% Albarino & 1% Syrah varietals grown in Hawkes Bay. Spur pruned VSP trellis cropped at 2.5 kg/vine. Trimmed and fruit zone leaf plucked. Machine harvested at 23.3 Brix.
Crushed and then soaked on skins for 4 hours to pick up colour before pressing and cool fermentation in stainless steel. Held on gross lees for 3 months to develop some texture and breadth on the palate.
