te Pa

Pa Road Rosé 2019

Award
Winner Gold Rosé Wines
Grape Varieties
Pinot Noir Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $17.00
  • te Pa
    PO Box 828
    Blenheim, Marlborough
    New Zealand 7240
  • Wietske van der Pol, Supply Chain Coordinator
  • Phone (64) 21 570517

Moderate to full salmon colour. Some development. Lacking good some freshness. Palate is quite dry and ungiving. With the dish the wine seems to be exposed and become further disjointed.

Pale salmon hue with moderate intensity nose of red apple, raspberry and hint of leaf tobacco and ruby red grapefruit. Dry with moderate tannins and raspberry and red currant leaf notes giving phenolic grip on the palate. The dish brought nice balance to the wine giving a silky mid-palate and diminishing the phenolic grip in the wine.

Light berry fruit and watermelon notes with a hint of lavender, the palate is crunchy and dry with a rounded mid-palate and bright berry fruit; well-judged phenolics add texture and interest. Curiously, the match with the dish flattens the finish of the wine somewhat.

Bright pale salmon colour. Strawberry and orange-peel aromas. Full, flavoursome palate with appreciable sweetness. Bright fruit at finish. With food: Sweetness is a bit intrusive in relation to the earthy/spicy flavours in the dish.

Salmon, red berry fruit with some earthy notes, rich palate with savoury dryness, wine accentuates the spice of the tagine and compliments beautifully.

Mid- orange pink. Fruity ester notes. A more medium bodied style, with strawberry and apple. This pairing while ok became a little oily.

Strawberry, savoury with a bit of toastiness. SOP, hard acid overrides, ok texture. Food: covers the harsh acidity and adds flavour.

The Rosé Wines were judged with

Chicken Tagine

Presented by chef Michael Manners

Ingredients

  • 1 Chicken - cut into 8
  • 2 lemons – juiced
  • 2 large onions – sliced
  • 3 cloves garlic – crushed
  • ½ bunch coriander
  • ½ bunch parsley
  • 2 tsp ginger – grated
  • 1 tsp black pepper
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp saffron threads
  • 2 tsp Moroccan spices
  • 3 Tbsp Olive Oil
  • ½ cup chicken stock
  • Cous-cous (to serve)

Method

  1. Cut up chicken, season with salt and pepper.
  2. Add all the ingredients except the stock and allow to marinade overnight.
  3. Heat oven to 150 deg C.
  4. Fry the onions, add the chicken, brown. Add the stock and cover. Cook in the oven until chicken is tender.
  5. Serve with Cous-Cous.