Pinot Noir Rosé
Kina Beach Vineyard Pinot Noir Rosé 2016
The wine has had minimal contact with fruit skin and shows a light pale salmon colour. The nose is fresh, earthy and savoury, giving indications of a dry restrained wine. Aromas of white cherry are complemented with peach and hints of strawberry along with marshmallow puff. The palate is creamy with mixed Summer red berry fruit underlying a predominate concentration of cherry. The mid-palate is gentle yet grips with a slight viscosity that adds to the pleasant mouthfeel. The wine finishes dry and creamy with popping red cherry on the back-palate.
This vintage saw the hottest February on record, but also repeated heavy rainfalls throughout the three months prior and right up to harvest. The combination of hot weather with unusually heavy rainfall made 2016 a challenging growing season for the wine industry in New Zealand and particularly in Nelson.
The vines excel on rolling northerly facing slopes with free draining Moutere Clay soils of sandy loam. Modest rainfall throughout the year along with a cleansing sea breeze from both the Moutere inlet and Tasman Bay provide an excellent growing environment. No irrigation along with a rigid leaf plucking, shoot tucking, trimming and bunch thinning regime – all done by hand – ensure ample ventilation and exposure to the sun.
Pinot Noir fruit was cold soaked overnight for eleven hours. One third had been destemmed and this portion was combined with the remaining whole cluster fruit to be gently pressed-off. Cool and slow fermentation over two weeks to protect florals and aromatics followed using inoculated yeast strains until the wine was dry. It was left for four months on lees to build texture before being bottled in early September 2016.
Released 20 September 2016. Will continue to develop for the next 3 years.
Seared beef bruschetta with goats cheese, chili and mint; baked potato gnocchi in parmesan, vintage cheddar and Italian cherry tomato sauce; avocado, bacon, beetroot and blue cheese salad with fennel and lemon dressing and toasted walnuts; marinated fish ceviche with lime, lemon and coconut; smashed avocado on sour dough with oven roasted tomato, watercress and orange olive oil; seared scallops with vanilla-pea puree, pineapple and lime salsa; crab salad with wasabi mousse, radishes, coriander, salmon caviar, mint and lime.