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

Pinot Noir Rosé

Kina Beach Vineyard Pinot Noir Rosé 2019

Tasting Notes

The wine has had careful contact with fruit skin and shows a vibrant pink colour. The nose is fresh, fruity and savoury, giving indications of a dry aromatic wine. Gentle aromas of strawberry and rhubarb accompanied by hints of rose petals and a fresh minerality frame the palate. Crisp acidity and an elegant body make this a delicate wine and a wonderful expression of our coastal terroir.

The Season

This vintage saw one of the hottest and dry seasons on record leading to one of the best harvests in a decade. Fruit could be ripened to its optimal parameters for the wine style.

The Vineyard

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.

Winemaking

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 2019.

Cellaring Potential

Released in December 2019. Will continue to develop for the next 3 years.

Food Matching

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.