Kate Radburnd Berry Blush Rose 2013 $19.99 (save $3)
Looking for a great special to kick off the New Year? Here’s a little rose from Hawkes Bay that’s picked up a 2013 Air New Zealand Wine Awards Pure Elite Gold Medal. According to Cuisine Magazine, there’s “Lots to love here – attractive faded rose scents, a soft texture and ripe berry-fruit flavours. This is a juicy off-dry summer wine”. They awarded it 5 stars and best buy status.Rose is a terrifically versatile wine, enjoyable on it’s own or with light finger foods This wine is a terrific complement to Salmon! Available in Store Now!!
How is Rose made?There are essentially three ways of vinifying rose wines. In the first the grapes are pressed directly and the juice is then fermented, as with white wines. This produces what is termed a vin gris, most commonly associated with Pinot Noir. A more common way to make rose is to use an abbreviated red wine vinification, with crushed grapes being macerated before the pale juice is run off to continue it’s fermentation without the skins. This may hapeen after one to three days. The third method is the saignee method where grapes are de-stalked but not crushed. They are vatted for 12 to 24 hours and the lesser the contact the paler the colour. The juice is run off and fermented without skin contact. Rose is tank fermented (rather than cask) and bottled young. |
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