Decibel Hawkes Bay Rosé 2020

Decibel Hawkes Bay Rosé 2020Dry style Strawberries & cream Floral & chalky Complex length "Splendidly fruited and elegantly lifted, the bouquet shows watermelon, nectarine, fig and floral characters. It's juicy, vibrant and delicious on the palate with excellent fruit purity backed by refreshing acidity, finishing long and lively" Sam Kim, Wine Orbit, Jan 2021 "Made from pinot noir grown in the Crownthorpe region of Hawke's Bay. Flavoursome wine with raspberry jube, white

• Dry style
• Strawberries & cream
• Floral & chalky
• Complex length

"Splendidly fruited and elegantly lifted, the bouquet shows watermelon, nectarine, fig and floral characters. It's juicy, vibrant and delicious on the palate with excellent fruit purity backed by refreshing acidity, finishing long and lively" Sam Kim, Wine Orbit, Jan 2021

"Made from pinot noir grown in the Crownthorpe region of Hawke's Bay. Flavoursome wine with raspberry jube, white pepper, red rose, tree fruit, peach and star anise. Quite a gutsy rosé with a peppery texture" Bob Campbell, Master of Wine, Real Review, Jan 2021

The wine has a bright pink hue ranging into salmon colour. Strawberries and cream persist on the nose with lush notes of cake icing and florals. The palate is full and complete with a rich chalkiness, great flow, and a fleshy, very approachable front and mid-palate. The finish is dry with a good, complex length making for a wide range of food pairings.

Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Rosé which was grown inland on the elevated terraces of the Crownthorpe sub-region of Hawke’sBay. This appellation enjoys long, strong sunlight hours but is slightly cooler than the coastal plains of Hawke’sBay, making it most suitable for growing Pinot Noir for Rosé.

The 2019-20 was a gorgeously warm and dry season. Despite some challenging picking and winemaking circumstances due to COVID-19 lockdowns, 2020 will be remembered as one of Hawkes Bay’s greatest vintages quality-wise, resulting in very elegant and expressive wines.

After harvest in late March, the fruit was de-stemmed, crushed, and left on skins for less than an hour. This was to ensure a vibrant, light colour. The juice was then drained with the remaining skins gently pressed, then settled and fermented in stainless steel tanks using an aromatic yeast strain until it was essentially dry with minimal residual sugar to balance the lower acids. The wine was then cold settled and stabilized before bottling under screwcap to maintain the bright fruit and aromatics gained from the young New Zealand soils.