• Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard

Merlot Rosé

2010 - sold out

Tasting Notes

Bright raspberry and strawberry fruit aromas are complemented by floral notes and a hint of spice from the Merlot. On the palate the wine is finely textured and fleshy through the mid palate, balanced by a crisp acidity and lingering finish.

Winemaking

Only the first 5 – 10 percent of the juice was drained off selected high quality Merlot (85%) and Cabernet Franc (15%) fruit. This helped to concentrate the red wines, by increasing the ratio of skins to juice in the fermentation. This juice was of the very highest free run quality with the least amount of skin contract, the freshest acidity and the lowest pH, ideal for producing finely textured Rose with great focus and length across the palate.

This style relies on draining the juice off the skins as quickly as possible to avoid harsh extraction and colour extraction, therefore making a Rosé with subtle and attractive pale salmon colour. Once drained, the settled juice was fermented in stainless steel at cool temperatures to maximise freshness and fruit vibrancy. The fermentation was stopped just before it finished, thereby retaining a natural residual sweetness, resulting in this superb semi-dry Rosé style.

Viticulture

The wines excel on rolling northerly facing slopes and on easily undulating and free draining Mapua sandy loam soils (also famous as Moutere Clays) offering low natural fertility providing excellent conditions for balanced growing environment. The coastal margin offers a relatively temperate climate with modest rain fall volumes spread across the year and a constant exposure to a cleansing breeze from either the Mariri Inlet or the Tasman Bay.

The grapes are grown on a cane-pruned, vertical shoot positioned trellis on fertile loam soils, without irrigation. Rigid shoot thinning, leaf plucking, shoot tucking and trimming as well as bunch thinning are used to ensure a healthy canopy, ample ventilation, exposure to sun to achieve appropriate levels of ripeness, flavour development and ultimately quality of the grapes as essential basis for the excellent quality of the wine.

The grapes where hand harvested on 20 April 2010 with pH 3.26, TA 7.8g/l, Brix of 23.7 in good condition.

Food Matching

Serve chilled as aperitif or match with a variety of lighter style summer dishes. Great with cured meats, cold cuts, seafood and salads, the hint of sweetness and spice also makes it a good option for matching with South-East-Asian inspired dishes.