2017 Yealands Estate Land Made Rosé

Regular price $16.99 Sale

Thinking differently is what we do at Yealands. Crafting award-winning wines
in harmony with nature has seen us lead the world in sustainable winegrowing.
But most importantly, it means great tasting wines which don’t cost the earth.
The Yealands Estate Land Made range is sourced from New Zealand’s leading
wine regions. The winemakers have chosen to allow the land to tell its own
story, selecting parcels of grapes carefully nurtured from the vine to the
bottle. These individual parcels are skillfully combined to produce intense and
authentic wines, reflective of their distinctively unique origin.

Bouquet: This pretty light peach coloured Rosé has an enticing bouquet of pomegranate, fresh strawberries and honeysuckle.
Palate: A juicy, rich palate with warming flavours of strawberry shortcake, which is given focus and length by well-balanced acidity.
Food Match: Have with goats cheese, light summer salads, or your favourite shellfish.
Dietary Information: Suitable for vegetarians, vegans and gluten free diets.
Cellaring Recommendation: Enjoy now or cellar for up to 3 years.

Marlborough experienced a mild-to-cool spring period, which ensured that the
vines naturally produced lighter than average yields. These mild temperatures then extended into the summer months, coupled with an unseasonable period of rain, which ultimately alleviated the drought conditions we had experienced over the past two years. Carrying lighter than usual crops along with the cooler weather meant vintage started only a week later than previous years.

Winemaker: Jeff Fyfe
Harvest Date: 28th March - 11th April 2017
Winemaking Analysis: Alc 13.0% pH 3.45 TA 6.3 RS 5.2g/l
The parcels of fruit that created this Pinot Rosé were individually harvested over
a period of two weeks. The fruit was crushed, destemmed, briefly oaked, then
gently pressed. The juice was cold settled for 48hrs then racked prior to a long
cool fermentation in stainless steel tanks to capture bright, fresh fruit characters.
Each parcel was fermented separately with a range of yeasts to build complexity
and structure. Following fermentation the wine was blended, stabilised and
filtered prior to bottling.