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Featured Reviews




Sherwood ‘Stoney Range’ Saignee Pinot Noir Rosé 2017

28 March,2018

There are several ways to make rosé wine, the simplest being to blend white and red wine together. For producers with greater aspirations, the ‘saignee’ method or ‘bleeding’ can be used, this entailing taking juice off fermenting red wine, this process concentrating the red wine from which the juice is drawn. Purpose-made rosé wines involve the fruit going direct to press, with the desired amount of skin contact, and fermented. All three methods require the winemaker to attain the style they are aiming for, with balance of components. There is a trend nowadays to favour the pale, dry and delicate Provence or Mediterranean styles, but they too must have fruit interest with ripeness, and a well-balanced palate not dominated by phenolics, with thirst-quenching qualities. It’s not easy to get right! Here, I review the Sherwood ‘Stoney Range’ Pinot Noir Rosé 2017, made by the saignee method. www.sherwood.co.nz

FEATURED WINES IN THIS REVIEW



Sherwood Estate ‘Stoney Range’ Waipara Valley Saignee Pinot Noir Rosé 2017

Rose from New Zealand – Canterbury & Waipara

16.5/20

Pale peach colour with some copper and ‘eye of the partridge’ hues with depth. The nose is fresh with aromas of strawberries, watermelon and quince, along with subtle nutty and mineral elements at the core. This is gently mouthwatering. Dry to taste and medium-bodied, the palate has flavours of wild strawberries, watermelon and quince that form a rounded, but thirst-quenching heart. The fruit flavours are underlined by slightly grippy, drying phenolic textures with lacy acidity lending a mouthwatering mouthfeel. Some red floral nuances unfold and the wine carries to a light, dry finish. This is a dry rosé with strawberry, watermelon and quince flavours on a rounded, mouthwatering palate with some dry grip. Serve with antipasto, tapas and Mediterranean fare over the next 2 years. Pinot Noir fruit from the ‘Pilgrim’, ‘Glasnevin’, ‘Terraces’, Georges Road’, ‘Stirling’ and ‘Church Road’ vineyards, after 2 days on skins, 5% of the juice was drawn off and cool-fermented to 12.0% alc. and 1.5 g/L RS., the wine aged 7 months on lees. 16.5/20 Mar 2018 RRP $15.00

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