Most wine drinkers are unaware of the difficulties of making a good rosé
wine. For what seems to be such an
innocuous, easy-drinking, fun and frivolous wine style, the criteria for
acceptable pink wines are strict. The
most important requirements are ripe fruit, good acidity and balance. Rosé and ‘blush’ wines are essentially white
wines with varying degrees of red wine character. They suit the warmer summer weather and match
lighter cuisine. The best examples are
those made with the rosé style as the aim from the start. The worst are those made as a by-product of
red wine making where juice is bled off to make the resulting red wine darker
and firmer. As it is, the range of rosé
wines is remarkable, from pale and delicate, bone-dry beauties through to the
slightly sweet, juicy style to examples that are bordering on being light reds! We offer three rosé wines that are very
different, but all will be excellent over the summer months:
Vynfields Martinborough ‘Pêche de
Noire’ 2009
The rosé wines from Vynfields have captured a cult following. The European style of rosé is what Kaye McAulay and John Bell
love, and their wines are designed to accompany food. Pale in colour - oeil de perdrix (‘eye of the
partridge’) is the term; this is a wine of delicacy, and one that is
bone-dry. The aromas and flavours are
subtle. Soft red fruits and even a
peachy note (is it the power of suggestion from the name?), hints of spice and
quince come through. There is excellent
acidity and drive which will enable matching with spicy cuisine. Organic wine, made from 100% Pinot Noir from
the estate on the Martinborough Terrace, one-third fermented in old French oak
barriques to 13.5% alc. and less than 1 g/l residual sugar.
Gladstone Vineyard Wairarapa Rosé 2009
This is the prettiest rosé we have come across in some time. Seductive pink in colour, the redcurrant, red
cherry and berry aromas here are laced with a line of fresh herbs. Off-dry, this has a lovely, lifted floral
fruit character, quite succulent and sweet from the ripeness, and the finish is
exceptional in length. Christine
Kernohan has made this from the Bordeaux
varietals of Cabernet Franc, Merlot and Malbec grown at the Dakins Road block. Care was taken to ensure full fruit
ripeness. The must was given 24 hours
soak on skins and cool fermented to 14.53% alc., leaving 4.46 g/l residual
sugar. A gorgeous rosé to sip on its own
in the sun. However, this will be a
delightful all-rounder that will be excellent with Mediterranean foods.
Clearview ‘Black Reef’ Hawke’s Bay Blush
2009
This is a statement rosé wine!
Bright cerise-pink with youthful purple hues, this has a powerful
confectionary-like nose which no doubt stems from the use of 53% of the rare,
hybrid-based Chambourcin variety. Chock
full of red berry fruits that are from the 33% Merlot, 6% Cabernet Sauvignon,
4% Franc and 4% Malbec, the flavours are deep and intense on the palate, which
is full at 13.5% alc. and well-structured with some tannin grip off-setting the
jube and lolly notes. There is a little
sweetness from the 4 g/l residual sugar.
The acidity is perfect for freshness, but allows the sweet fruit to be
fully expressed. The strength of this
wine will enable it to handle a wide range of foods including red meat dishes
and barbecued food. Gold medal at the
2009 Air N.Z. Wine Awards, and one of the most popular wines at the Clearview
winery restaurant at Te Awanga.