Te Hana

Te Hana

Gisborne Sparkling RoséNV Te Hana Gisborne Sparkling Rosé 750ml

This sparkling Rosé made from 100% Pinot Noir has a delicate salmon colour and is light and refreshing with subtle strawberry and cherry aromas delicately balanced with toasty yeast and brioche characters, well balanced acidity with a creamy rich finish.

Goes great with:

  • Cheese

  • Dessert

  • Seafood

$1999 RRP 750ml bottle

Accolades:

  • Silver, New Zealand International Wine Show 2014
  • 4 Stars, Cuisine Magazine

This sparkling Rosé made from 100% Pinot noir has a delicate salmon colour and is light and refreshing with subtle strawberry and cherry aromas delicately balanced with toasty yeast and brioche characters, well balanced acidity with a creamy rich finish.

Description:

Aromas:
Fresh strawberry and cherry aromas.
Palate:
A creamy mouth feel of 'mousse'.

Harvest Notes:

Pinot Noir is grown on predominantly silt loam soils harvested at 19.8 - 20.5 Brix with an average yield of 9.3t/Ha.

Fermentation Notes:

Te Hana Rosé is crafted from Pinot Noir and Chardonnay. The grapes are harvested at an optimum balance between fruit flavour, acidity and sweetness. The juice is separated quickly and gently from the skins and allowed to naturally oxidize to remove any phenolic bitterness. The juice is then inoculated with a range of yeast, specially selected to enhance and complement the sparkling wine characters of yeast autolysis. The juice is fermented quickly under strictly controlled conditions and followed by total malolactic fermentation, all the time staying in contact with the yeast lees. This increases the texture of the wine. The cuvée base wines are blended, gently fined, cold stabilised and filtered. The blended base cuvée has sugar and yeast added and is then bottled. The bottles are laid on their sides in bins, inside temperature controlled cellars to undergo a secondary fermentation in the bottle. The fermentation lasts six to eight weeks, during which time the sugar is converted to alcohol and CO2. The CO2 pressurises the bottle and gives Te Hana its bubbles. The cuvée stays on lees an average of 9 months and when the cuvée is considered 'ready', the yeast is removed and the wine sweetened for bottling.

Vintages

Technical Information

Vintage:
NV
Variety:
Sparkling Rosé
Region:
Gisborne
Alcohol:
12%
pH:
3.45
Residual Sugar:
10.5 g/l