Rock Ferry Orchard Vineyard Marlborough Pinot Rosé 2021

Rock Ferry Orchard Vineyard Marlborough Pinot Rosé 2021Dry style Red apple & wild berries White blossoms Fresh acidity "A blend of Pinot Noir (88%), Pinot Gris (7%) and Pinot Blanc (5%). Appealing Ros with peach, floral, honeysuckle, wild flowers and subtle spicy flavours. A weighty, textural wine with a pleasantly crisp, dry finish" Bob Campbell, Master of Wine, Real Review "Beautifully fine and delicate with red apple, lemon zest and white floral nuances with a hint of raspberry, the wine delivers

• Dry style
• Red apple & wild berries
• White blossoms
• Fresh acidity

"A blend of Pinot Noir (88%), Pinot Gris (7%) and Pinot Blanc (5%). Appealing Rosé with peach, floral, honeysuckle, wild flowers and subtle spicy flavours. A weighty, textural wine with a pleasantly crisp, dry finish" Bob Campbell, Master of Wine, Real Review

"Beautifully fine and delicate with red apple, lemon zest and white floral nuances with a hint of raspberry, the wine delivers excellent tension and persistency. Bright, light and crisp-dry with a lingering vibrant finish. At its best: now to 2024" Sam Kim, Wine Orbit

"Certified organic, the 2021 vintage is a refined wine, blended from Pinot Noir, Pinot Blanc and Pinot Gris, grown at Rapaura and lees-aged for three months. Bright, light pink, it is mouthfilling, with strawberry, peach and spice flavours, showing good delicacy, fresh acidity and a finely balanced, dry (3 grams/litre of residual sugar) finish" Michael Cooper

This Rosé is a lovely salmon hue in the glass. The wine has a nose of white blossoms, red apple, and wild berries, with a refreshingly vibrant juicy palate with notes of rock melon, and a gentle spice on the finish. This is the perfect wine to keep chilled and ready to share with Summer fare and friends.

Pinot Noir (88%), Pinot Gris (7%), and Pinot Blanc (5%) were harvested together on the same day from the Orchard vineyard. The grapes were gently pressed, and the free run juice was settled overnight before being racked. The juice was inoculated with an aromatic yeast strain and undertook a long, cool fermentation. Afterwards, the wine was aged on light lees for 3 months with a light filtration before bottling.