Misha's Vineyard The Soloist Central Otago Pinot Rosé 2020

Misha's Vineyard The Soloist Central Otago Pinot Rosé 2020Dry style Strawberry Rosemary Vibrant "Fabulous ripe strawberry notes lead the way with nuances of nectarine, citrus peel and floral. It's succulent and gorgeously flavoursome, while remaining elegant and vibrant. Terrific drinking with loads of bright fruit flavours, finishing persistent and crisp dry" Sam Kim, Wine Orbit, Nov 2020 "Bright, pale neon pink with a ruby hue, lighter edged. The nose is vibrant and full, well packed aromas of ripe

• Dry style
• Strawberry
• Rosemary
• Vibrant

"Fabulous ripe strawberry notes lead the way with nuances of nectarine, citrus peel and floral. It's succulent and gorgeously flavoursome, while remaining elegant and vibrant. Terrific drinking with loads of bright fruit flavours, finishing persistent and crisp-dry" Sam Kim, Wine Orbit, Nov 2020

"Bright, pale neon-pink with a ruby hue, lighter edged. The nose is vibrant and full, well-packed aromas of ripe strawberries, raspberries and watermelon, along with fresh herbs and red blossoms. Medium-bodied, dry-ish to taste, succulent strawberries, raspberries form a taut core, freshen by the cleaning watermelon element. Subtle spices tingle on the finish lingers with herbs and deep floral fragrances. The fruit has depth and richness, underlined by fresh acidity, provide balance and flow along a subtle fine-textured phenolic line with finesse, lingers to a rounded, dry finish. This is a richer style of Pinot rosé shows succulent strawberries, raspberries and watermelon aromas, along with deep aromatic herbs and florals, on a fine-textured, refreshing drive. Match with salami and cold cuts over the next 2-3 years" Candice Chow, Raymond Chan Wine Reviews, Oct 2020

"Quite a deep-tinted rosé with bold, cherry, raspberry and red rose flavours. A fleshy, fragrant and flavoursome wine, with a perfect combination of subtle sweetness and fruity acidity driving a pleasantly dry and refreshing finish" Bob Campbell, Master of Wine, Real Review, Nov 2021

"Fabulous colour of translucent red and pink with  lite purple hue. Aromas and flavours of bing cherry and red melon, sweet cranberry, chilled raspberry and red apple skin. On the palate - plush, fleshy, fruit centric and just dry with a core of fruit flavours reflecting the bouquet. Medium+ acidity, nice crunchy texture with some very fine fruit tannins. Lengthy finish, well made and ready. best drinking from today and through 2023" Cameron Douglas, Master Sommelier, Oct 2020

"Vibrant aromas of watermelon and strawberry with hints of rosemary and walnut lead to a gentle dry palate that has a lingering sweet red liquorice finish" Olly Masters (Winemaker)

Misha’s Vineyard is located on a spectacular site in New Zealand on the edge of Lake Dunstan in the Bendigo sub-region of Central Otago. The sun drenched north-west facing terraces of the estate provide optimal conditions for producing world-class Pinot Noir and aromatic white varieties. Their ‘no compromise’ philosophy requires exacting viticulture regimes, hand-picking, and considerate winemaking methodologies.

The season started with relatively cold and dry conditions. In November, the unrelenting spring winds started and continued through December, presenting challenges in the vineyard and impacting the fruit set. February was slightly warmer than normal, but the heat was short-lived as March was the coldest on record.Their harvest commenced on 4th of April and was carried out during the Covid-19 lockdown, so this was also challenging. Although 2020 is regarded as an excellent vintage across New Zealand, Central Otago recorded the coolest ever season. With Growing Degree Days (GDDs) at just 852, they were thankful of lower yields so they could ripen the fruit. The lower yields have translated to excellent flavour intensity, colour and tannin. The fruit was hand-picked at 3.5-4.6 tonnes per hectare.

The Pinot Noir (100% Clone 6) fruit was all destemmed and crushed into picking bins for soaking to extract colour and flavour from the skins. The juice was left in contact with the skins for an average of 32 hours (35% spent just under 2 days on skins and the balance 24 hours.). The fruit was then pressed and the juice cold-settled to clarify. The subsequent juice has the vibrant colour from the Pinot Noir skins, but not the tannins that would be extracted if the ferment was carried out on the skins like a red wine. The clear juice is all fermented in stainless steel, at low temperatures (15ºC), to retain aromatics and provide a freshness to the wine. The resulting Rosé is off-dry in style, with plenty of varietal character and fruit purity.

The Soloist takes centre stage bathed in a very becoming hue of pink and always sees the world through rosétinted glasses. She’s destined to be in the spotlight and surrounded by adoring fans.

Food Pairing: This style of Rosé is an ideal aperitif wine but also works well with antipasto, salads, light pasta dishes as well as raw or lightly cooked seafood. It matches a range of white meats and is the perfect partner for summer parties and BBQs.