2016 Ti Point Hawke's Bay Ruby Rosé
Summer in a glass! Strawberries and cream with a touch of "herbes de Provence" and citrus rind. Bright, and full of fresh fruit flavours on the palate. Lively and refreshing on the finish.
To make our Ruby Rosé we firstly chose a Merlot vineyard known for its fresh red fruit characters. To add interest, we used two different methods to make the wine. 90% of the grapes were picked early in the morning, while still cool, to retain their lively freshness. They were immediately crushed and the juice left to macerate with the skins for 2 hours to achieve the delicate pink hue and fresh fruit flavours. After pressing, the juice was slowly fermented at cool temperatures in stainless steel tanks. 10% of the juice for Ruby Rosé was fermented in French oak barrels. For this portion the saigné method of making rosé was used. The Merlot grapes were crushed and the juice and skins were left to macerate for 12 hours before we ran off free run juice. The barrel fermented portion brings flavour complexity and depth to the vibrant tank fermentation. Once combined, the Ruby Rosé had great balance and no further fining was required before bottling in June 2016.
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