Puriri Hills Cynthia Clevedon Rosé 2021

Puriri Hills Cynthia Clevedon Rosé 2021Dry style Raspberry Violet & spice Full bodied "Robust Ros with vibrant raspberry, violet and spice flavours. A rich, full bodied wine that I would be just as happy to drink on a cold winters evening as a sunny summer luncheon. Delicious wine" Bob Campbell, Master of Wine, Real Review "Estate grown at Clevedon, in South Auckland, the pale red 2021 vintage was made from Cabernet Sauvignon. Drinking well in its youth, it is full bodied, with strong,

• Dry style
• Raspberry
• Violet & spice
• Full-bodied

"Robust Rosé with vibrant raspberry, violet and spice flavours. A rich, full-bodied wine that I would be just as happy to drink on a cold winter’s evening as a sunny summer luncheon. Delicious wine" Bob Campbell, Master of Wine, Real Review

"Estate-grown at Clevedon, in South Auckland, the pale red 2021 vintage was made from Cabernet Sauvignon. Drinking well in its youth, it is full-bodied, with strong, berryish, spicy, vaguely herbal flavours, fresh and dry. A highly distinctive wine, it’s well worth trying" Michael Cooper

Classic varieties of Merlot, Cabernet Franc, Carmenère, (a lost Bordeaux variety) Cabernet Sauvignon and Malbec are grown in a single vineyard at Clevedon overlooking the Hauraki Gulf in Southeast Auckland.

2021 was an ideal vintage with generous fruit and excellent conditions. We had rain though flowering and again during picking in April to challenge us. The canopy and fruit are manicured by hand throughout the season. We are dry land farmers and embrace the practices of natural farming, managing our vineyard with organic or biodynamic soil additions and manual canopy and understory work.

We handpicked parcels at the peak of ripeness between 29 March -22 April. Total production for the vintage was 11.2 tonnes from 5.5 acres of vines. Yields were approximately1kg per vine producing 33 hectolitres per hectare. Vine spacing is 1 x 2.5 metres.Vine age is 20 to 24 years.

This Rosé was produced from 100% Cabernet sauvignon fruit. In the winery, bunches were destemmed and crushed directly to the basket press. Free run juice was transferred to a stainless-steel fermenter, the crushed berries were allowed to rest on skins briefly before being lightly pressed. Juice was settled and racked clear before inoculation with oenological yeasts. Cool fermented to dryness, the wine was then further chilled to achieve cold stabilization. Sterile filtered, the final wine was bottled under screwcap on the estate. Drink now through 2023.