Yealands Wine Group

Clearwater Cove Rose 2018

Award
Winner Blue Gold Rosé Wines
Grape Varieties
Pinot Gris (98%) , Marlborough
Merlot (2%)
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $19.99
  • Yealands Wine Group
  • Charlotte Rose, Yealands Wine Group
    Adrian Garforth, Proprietor
  • E: Charlotte.Rose@Yealands.co.nz
    T: (64) 27 6203355
    M: (64) 27 6203355
  • Shed 20, Level 1, 139 Quay Street
    Auckland, North Island
    New Zealand 1010

Delicate floral aromas, with very light, crunchy pear and pink grapefruit flavours. The palate is light, softly crisp and dry. With the dish, it becomes a bit tight and sour

Pale rose-petal pink. Opens with aromas of fresh-picked strawberries. Bright and lively ? just off-dry with well-defined strawberry notes lingering to the finish. When paired with the beetroot the wine appeared slightly spicier and more complex.

Complex, fresh and pure. Well balanced. Savoury. Attractive. A good balance with the goat?s cheese dish. Long and savoury flavours persist. Some residual sugar apparent.

Dull pink / salmon colour. Lifted bright red fruits flinty wine juicy soft rounded palate ? riverstone mouthfeel. Generous flavours, good length finishes dry. The pairing works well. The crispness of the wine give the palate a good acid line, holding the goats cheese and beetroot flavours. A very good match.

Juicy crunchy acid profile, soft clean fruit, elegant, crisp and dry

Pale pink. Delicate citrus sorbet and green strawberries. Bright acid, some pleasing red fruit. Makes the wine slightly bitter.

Lighter appealing colour. Green bean aroma, floral but not reliant on red fruits. Very clean and direct. Strong flavours that are Sauvignon Blanc like and a nicely weighted tannin finishes the wine nicely. Gives it presence. With Food ? greenness dominates.

The Rosé Wines were judged with

Beetroot with Goats Cheese and Roasted Hazelnuts

Presented by chef Michael Manners

Ingredients

  • 600 g Selection of beetroot (red, yellow, large and baby)
  • 150 g goats cheese
  • 20-30 ml cream, pepper and a little olive oil
  • 50 g roasted hazelnuts

Method

  1. Roast the larger beetroots, peel and slice or quarter.
  2. Mix and season the goats cheese.
  3. Arrange the cooked and very finely sliced baby beets, around the goats cheese.
  4. Sprinkle with the crushed hazelnuts.