The Soloist takes centre stage bathed in a very becoming hue of pink and always sees the world through rosé-tinted glasses. She’s destined to be in the spotlight and surrounded by adoring fans.
2019 Vintage DUE FOR RELEASE SOON!
“Intensely aromatic with an array of fruits including cranberry, raspberry, watermelon and strawberry, this dry Rosé has a fresh but gentle palate which lingers with hints of anise” Olly Masters (Winemaker)
Vintage Notes
The 2019 season was a typical Central Otago season in terms of heat but what was unusual was the high rainfall and a lack of the north-west spring winds. The heavier spring rains encouraged vigorous canopy development requiring vigilance to ensure short interval spray programs were maintained to prevent any disease. Conditions for flowering and fruit set were ideal for Misha’s Vineyard with a mild autumn with perfect weather to enable ripening. However it was a very mixed season across the region with vineyards impacted by a severe frost early in the season (13th October) where temperatures plummeted to -4⁰C and three days of late frosts (6-8th April), which saw many vineyards scramble to harvest fruit as canopies collapsed. This was certainly a year to be thankful for steep slopes and a frost-drained vineyard site. Growing Degree Days (GDDs) were 1149 and fruit for this wine was handpicked at 4.5 tonnes per hectare.
Food Match
This style of Rosé is an ideal aperitif wine but also works well with antipasto, salads, light pasta dishes as well as raw or lightly cooked seafood. It matches a range of white meats and is the perfect partner for summer parties and BBQs.
Details
| Region | Central Otago, New Zealand | Vineyard | Estate-grown, single vineyard |
| Sub-region | Bendigo – Single Vineyard | Variety/ Clones | 114 (33%), 4 (32%) 6 (25%) 5 (10%) |
| Planting | 2005/07, Altitude: 210 – 245m | Harvested | 4 & 9 April 2019 |
| Harvest Analysis | Brix: 22.8-24.6 / pH: 3.41-3.36 / TA: 6.0-6.8 g/l | Bottled | 6 August 2019 (Stelvin closure) |
| Wine Analysis | Alc:13.5% / pH: 3.39 / TA: 6.0 g/l | Cellaring | 1-3+ years |
| Residual Sugar | 4.36 g/l | Style | Dry |
Winemaking
The whole bunch Pinot Noir fruit was all destemmed and crushed into picking bins for soaking to extract colour and flavour from the skins. The juice was left in contact with the skins for less than one day to avoid excess colour and tannin but show expressive fruit. The fruit was then pressed and the juice cold-settled to clarify. The subsequent juice has the vibrant colour from the Pinot Noir skins, but not the tannins that would be extracted if the ferment was carried out on the skins like a red wine. The clear juice was fermented in stainless steel, at low temperatures (15°C), to retain aromatics and provide a freshness to the wine. The resulting Rosé is a dry-style with plenty of varietal character and fruit purity.
