Weekend Wines Tickled Pink Central Otago Pinot Noir Rosé 2022
"Darker in colour than most, the elegantly lifted bouquet shows cranberry, sweet cherry, olive and mixed spice notes, followed by a brightly expressed palate offering plump mouthfeel and fine texture. Vibrant acidity provides excellent structure, finishing crisp-dry and persistent. At its best: now to 2024" Sam Kim, Wine Orbit, Mar 2023
Strawberry, black doris and red currant aromas are accompanied by a tight crisp palate with a soft tannin structure. Flavours of rhubarb, red cherry and licorice coat the tongue with a vibrant finish.
100% Central Otago Pinot Noir 76% Pinot Noir, clone 6, hand harvested on 24th March, 2022 24% Pinot Noir, clone 11`5, hand harvested on 23rd March, 2022 Grapes were 75% destemmed and 25% whole bunch Macerated in tank for 5 days to extract colour. Grapes were then pressed in tank to allow the clean juice to be racked to either barrel or stainless steel tank for fermentation. Fermentation lasted 25 days - Malolactic fermentation was able to occur naturally and was completed on the 31st May 2022. Wine spent 4 months on lees before being racked to a tank to settle for clarity. 100% organic grapes.
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Weekend Wines Tickled Pink Central Otago Pinot Noir Rosé 2022
Weekend Wines Tickled Pink Central Otago Pinot Noir Rosé 2022
"Darker in colour than most, the elegantly lifted bouquet shows cranberry, sweet cherry, olive and mixed spice notes, followed by a brightly expressed palate offering plump mouthfeel and fine texture. Vibrant acidity provides excellent structure, finishing crisp-dry and persistent. At its best: now to 2024" Sam Kim, Wine Orbit, Mar 2023
Strawberry, black doris and red currant aromas are accompanied by a tight crisp palate with a soft tannin structure. Flavours of rhubarb, red cherry and licorice coat the tongue with a vibrant finish.
100% Central Otago Pinot Noir 76% Pinot Noir, clone 6, hand harvested on 24th March, 2022 24% Pinot Noir, clone 11`5, hand harvested on 23rd March, 2022 Grapes were 75% destemmed and 25% whole bunch Macerated in tank for 5 days to extract colour. Grapes were then pressed in tank to allow the clean juice to be racked to either barrel or stainless steel tank for fermentation. Fermentation lasted 25 days - Malolactic fermentation was able to occur naturally and was completed on the 31st May 2022. Wine spent 4 months on lees before being racked to a tank to settle for clarity. 100% organic grapes.
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Shipping & Returns
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Description
"Darker in colour than most, the elegantly lifted bouquet shows cranberry, sweet cherry, olive and mixed spice notes, followed by a brightly expressed palate offering plump mouthfeel and fine texture. Vibrant acidity provides excellent structure, finishing crisp-dry and persistent. At its best: now to 2024" Sam Kim, Wine Orbit, Mar 2023
Strawberry, black doris and red currant aromas are accompanied by a tight crisp palate with a soft tannin structure. Flavours of rhubarb, red cherry and licorice coat the tongue with a vibrant finish.
100% Central Otago Pinot Noir 76% Pinot Noir, clone 6, hand harvested on 24th March, 2022 24% Pinot Noir, clone 11`5, hand harvested on 23rd March, 2022 Grapes were 75% destemmed and 25% whole bunch Macerated in tank for 5 days to extract colour. Grapes were then pressed in tank to allow the clean juice to be racked to either barrel or stainless steel tank for fermentation. Fermentation lasted 25 days - Malolactic fermentation was able to occur naturally and was completed on the 31st May 2022. Wine spent 4 months on lees before being racked to a tank to settle for clarity. 100% organic grapes.
