Waiana Estate 'Indian Summer' Rosé 2020

Waiana Estate 'Indian Summer' Rosé 2020Dry style Apricot Watermelon Refreshing acidity "Bright and fabulously lifted, the bouquet shows apricot, watermelon, lemon zest and white floral aromas, leading to an elegantly weighted palate that's juicy and persistent. It's finely textured and brilliantly structured by refreshing acidity, offering gorgeous drinking. At its best: now to 2023" Sam Kim, Wine Orbit, Oct 2020 "If youre yearning for Provence, yet youll be happy with a kiwi kick, then

• Dry style
• Apricot
• Watermelon
• Refreshing acidity

"Bright and fabulously lifted, the bouquet shows apricot, watermelon, lemon zest and white floral aromas, leading to an elegantly weighted palate that's juicy and persistent. It's finely textured and brilliantly structured by refreshing acidity, offering gorgeous drinking. At its best: now to 2023" Sam Kim, Wine Orbit, Oct 2020

"If you’re yearning for Provence, yet you’ll be happy with a kiwi kick, then you’ve come to the right cul-de-sac my friend. This, the shiny, new Indian Summer, is the primary rosé blend from Waiana Estate, in Hawke’s Bay’s Tukituki Valley. It’s a deliciously dry, taut, trout-pink mashup of what typically,  could end up being pinot gris, viognier, cinsault and merlot. The wine is given extended time on its yeast lees by winemaker Dave McKee to add creamy complexity and flavour for days. It’s so refreshing it’s like the bottled version of the ice-bucket challenge, and yet there’s a stack of solid stonefruit and citrus which adds depth and satisfaction to every sip. It dances on the palate with more lock and pop than a Parris Goebel routine and that makes me a huge fan" Yvonne Lorkin, NZ Herald, Wine Writer, Oct 2020

Pale salmon in appearance, with a lifted nose of bright red berry and citrus aromas. The palate is fresh with a lush juiciness that will keep you coming back for more.

Individual parcels were machine harvested early in the morning while cool. Grapes were pressed with minimal skin contact to avoid picking up colour and phenolics. Free run and press fractions were kept separate with the pressings treated to remove excess colour and phenolics. Parcels were kept separate for fermentation and inoculated with a number of different yeasts to add many blending options.  Post ferment, wine sat on lees for a number of months to build texture and complexity. The final blend is approximately 66% Merlot, 21% Pinot Gris and 12.5% Viognier.  There is a small 0.5% portion of Cinsault/Grenache.