Double Gold Medal – New Zealand International Wine Show 2025
Winery notes (2025 Vintage)
"Our Reserve wines are expertly crafted from selected vineyards with impressive flavour concentration and palate weight. The grapes for this wine were grown in the warmer inland vineyards of Marlborough’s Southern Valleys.
This pretty Reserve Pinot Rosé has subtle aromas of summer strawberries. Each glass is loaded with fresh summer berries and juicy stone fruit, with a cheerful pink colour and a refreshing finish.
Selected parcels of Pinot Noir were harvested and left to sit on skins for two hours, before being gently pressed. The resulting wine is lifted by a dash of Pinot Gris."
Rated Excellent & 93/100 Cameron Douglas MS, September 2025 (2025 Vintage)
"A delicate pink and silver hue with lots of polish leads to a bouquet of ripe red berries and fine lees complexities, freshness and urgency. Aromas and flavours of cherry then raspberry. There’s a steely newness and floral highlight then flavours of raspberry and cherry framed by some very fine fruit tannins and punchy acidity. Well made with a light spritz tickle. Best drinking by December 2025 through end of January 2027."
5 Stars & 93/100 Sam Kim, Wine Orbit, June 2025 (2025 Vintage)
"Pristine and delightfully expressed, the bouquet shows sweet cherry, strawberry, nectarine, and lemon peel aromas, followed by a lively palate that's juicy and refreshing. Beautifully balanced and lingering with plenty of tasty flavours. At its best: now to 2027."
5 Stars & 18.5/20 (93) Candice Chow, Raymond Chan Reviews, June 2025 (2025 Vintage)
"Bright, even, pale blush pink. The nose is lifted and fragrant, with aromas of strawberry, stonefruit, watermelon and rose petals. Medium-light bodied, aromas of strawberry lead and intermix white peach, watermelon and rose petals. The fruit is vibrant and elegant, supported by refreshing acidity, and lending a crisp, moreish finish. This Pinot Rosé is elegant and smooth-flowing. Serve as an aperitif or match with cured salmon over the next 2-3 years. Selected parcels, left on skins for 2 hours before pressing, fermented to 13.5% alc, blended with a dash of Pinot Gris."