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Ships within 48 hours · Estimated delivery Jul 17 - Jul 22
For Your Every Summer RSVP, with Code: SUMMER15
Description
Amisfield Central Otago Pinot Noir Rosé 2023Dry style Pomegranate Watermelon Juicy acidity Vibrant fresh summer berries pop out of the glass. With a palate full of strawberry, pomegranate and watermelon characters, juicy acidity is balanced well with intensity of flavour. The finish is zesty, long lasting and dry. Grown within the Waenga silty loam soils of the lower terraces, the Pinot Noir fruit for this Ros express bright berry flavours with a light tannin profile. A gentle winter and spring
- Dry style
- Pomegranate
- Watermelon
- Juicy acidity
Vibrant fresh summer berries pop out of the glass. With a palate full of strawberry, pomegranate and watermelon characters, juicy acidity is balanced well with intensity of flavour. The finish is zesty, long lasting and dry.
Grown within the Waenga silty loam soils of the lower terraces, the Pinot Noir fruit for this Rosé express bright berry flavours with a light tannin profile.
A gentle winter and spring laid a favourable foundation, fostering ideal conditions for strong budburst and blossoming until December. The absence of frost and wind contributed to robust vine health, yielding a remarkably lush canopy. Extreme heat and little rainfall from late December to February meant the vines struggled with water stress but grape ripening was still tracking well. Initial prospects suggested an anticipated warmer season, prompting expectations of an early harvest commencement. However, temperatures moderated, and a cold March realigned us with historical norms. Harvest was marked with intermittent weather events, slowing us down, but allowing the team the opportunity to be more attentive to their picking of impeccably clean, high-quality fruit across the estate.
Estate grown Pinot Noir was cold-soaked for approximately 4 hours before pressing the brightly coloured juice off the grape skins. The juice was fermented cool using selected aromatic yeast. The wine then sat on fine lees before being bottled early to capture aromatics and vibrancy.
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