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.
“An expressive nose of ripe red berries combined with a lily-of-the-valley perfume, this dry style has a generous palate with a whisper of fruit sweetness.” Olly Masters (Winemaker
After September’s chilly start to the season, warm and settled weather followed enabling some fast growth on the vineyard. By the end of November when early flowering started, the spring winds came with a vengeance and continued into December bringing a dip in temperatures as flowering was occurring on the higher altitudes, so overall it was an elongated flowering period. By the end of December, the wind stopped but wet and cloudy conditions persisted through January. Fruit set across the vineyard was uneven and our initial expectations were for a lighter crop. By February we entered a period of much warmer temperatures which extended through March. The combination of rain in January and then two months of consistent warm conditions meant the canopy and crop looked much better than initially expected. Picking commenced on the 29th March for the Pinot Noir for our Rosé but the harvest in earnest commenced in the 2nd week of April and continued until 29th April. The fruit was in very condition with excellent flavours and both sugar and acid levels lower than normal. Overall an above average season in terms of heat with 1114 Growing Degree Days (GDDs) – having had only 852 GDDS in 2020. In spite of New Zealand’s overall smaller but exceptional ‘vintage, across Central Otago, crops were up 21% on the prior season.
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.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Sub-region||Bendigo – Single Vineyard||Variety/ Clones||UCD6 (54%) Cl114 (45%)|
|Planting||2005/07, Altitude: 210 – 245m||Harvested||29 & 30 March 2021|
|Harvest Analysis||Brix: 23.2 / pH: 3.6 / TA: 6.4 g/l||Bottled||24 August 2021 (Stelvin closure)|
|Wine Analysis||Alc:13.5% / pH: 4.43 / TA: 5.9 g/l||Cellaring||1-3+ years|
|Residual Sugar||4.8 g/l||Style||Dry|
The 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 an average of 24 hours. 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 is fermented in stainless steel, at low temperatures (15ºC), to retain aromatics and provide a freshness to the wine, a small proportion (5%) was also fermented in older oak to add complexity. The resulting Rosé is dry in style, with plenty of varietal character and fruit purity.