Greystone Organic Waipara Pinot Noir Rosé 2020

Greystone Organic Waipara Pinot Noir Rosé 2020Dry style Red berries & cream Brioche Focused acidity "Elegant and stylish, the wine shows Gala apple, apricot, lemon peel and subtle spice notes on the nose with a lovely raspberry overtone. It's concentrated and delightfully textured on the palate with flowing mouthfeel and vibrant acidity, offering terrific drinking. At its best: now to 2023" Sam Kim, Wine Orbit, Sep 2020 "Deep onion skin hues with a super bright appearance. Aromas are loud and

• Dry style
• Red berries & cream
• Brioche
• Focused acidity

"Elegant and stylish, the wine shows Gala apple, apricot, lemon peel and subtle spice notes on the nose with a lovely raspberry overtone. It's concentrated and delightfully textured on the palate with flowing mouthfeel and vibrant acidity, offering terrific drinking. At its best: now to 2023" Sam Kim, Wine Orbit, Sep 2020

"Deep onion skin hues with a super bright appearance. Aromas are loud and immediate with scents of ripe strawberry and red cherry, red zinger tea and red apple. There’s a funky, mineral edginess and a light leesy quality. On the palate - youthful, tens, fresh, textured, fruity and dry. Fruit flavours reflect the nose, medium++ acidity, silk texture, super fine tannins and lees notes. Balanced and well made, lengthy finish. An excellent Rosé for Summer 2021" Cameron Douglas, Master Sommelier, Aug 2020

Attractive pale Rosé in the glass. Aromas are plentiful with red berries, cream, brioche and lingering mineral notes. Summer berries and tropical notes flow through to the palate,finishing with focused acidity. Well-rounded, structured and unique style.

Beautiful warm year for North Canterbury encouraged favourable flowering conditions and good bunch size in our Pinot Noir. Clone 667 Pinot was cane pruned to encourage fuller bunches bursting with flavour. A lot of hand work in canopy management encouraged open, light and airy conditions for the fruit to hang in and ripen slowly through the season. Fruit was harvested in the cool of the morning so it came in cold and could soak some colour out of the skins before pressing and fermentation. A cooler March helped retain acidity and restrain sugar accumulation resulting in fruit with balance and freshness which has produced an enticing, vibrant Rosé.

After an early harvest due to a warmer than usual season, we allowed the fruit to rest overnight before pressing the young juice to tank. Fermentation went through in tank to allow the freshness of the new wine to shine. After a short period of time ageing the wine on yeast lees we bottled this early Winter, just three months after harvest.