Moana Park Estate Hawke's Bay Rosé 2020

Moana Park Estate Hawke's Bay Rosé 2020Dry style Wild strawberry Exotic tropical fruit Fresh acidity Full, bright electric salmon colour with light blood orange hues, lighter on edge. The nose is richly packed with dense and deep aromas of ripe red berries, lifted with exotic florals and harmoniously melded with pink grapefruit and sweet wild strawberry notes. Full bodied, soft and rounded, rich fruit flavours of ripe exotic tropical fruits, berries, zest and mint form a concentrated core.

• Dry style
• Wild strawberry
• Exotic tropical fruit
• Fresh acidity

Full, bright electric-salmon colour with light blood-orange hues, lighter on edge. The nose is richly packed with dense and deep aromas of ripe red berries, lifted with exotic florals and harmoniously melded with pink-grapefruit and sweet wild strawberry notes. Full-bodied, soft and rounded, rich fruit flavours of ripe exotic tropical fruits, berries, zest and mint form a concentrated core. The mouthfeel is weighty, decadent and plush, driven by plenty of alcohol power, with fresh acidity adding to the breadth on palate. As the wine flows, ethereal aromatic nuances blossom on the finish. This is a soft and densely packed exotic Rosé.

Grown on two sites in Hawke’s Bays Bridge Pa Triangle, Merlot from the Cranswick Block, Cabernet Franc is grown on the Paritua Block. Pruned to 2 cane VSP. All the grapes used for this wine are grown on a sustainable viticulture approved site.

2020 was an excellent vintage, with care and patience allowing for an autumn of extended ripening. The two blocks were harvested separately at optimum ripeness and flavour.

The grapes were gently machine harvested and sorted, cold soaked in our vacuum press for 72 hours skin contact then gently pressed reductively with the juice being clarified via cold settling, racked directly to ferment post. Fermentation was conducted at an average of 15 degrees C to retain as much primary character and build as much texture as possible, the wine was fermented in multiple tanks with different yeast to ensure vibrancy and complexity in the wine. Ferment lasted approximately 5 weeks. Just prior to completing fermentation, the wine was racked off primary solids, but left on light lee for an extended period.