Stoneleigh

Stoneleigh Marlborough Pinot Noir Rose 2018

Award
Winner Blue Gold Rosé Wines
Grape Varieties
Pinot Noir , Marlborough
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $18.99
  • Stoneleigh
  • Anita Anderson, Brand Sites Administrator
    Bruno Rain, Proprietor
  • E: Anita.Anderson@pernod-ricard.com
    T: (64) 4 8338234
  • 150 Church Road
    Taradale, Napier
    New Zealand 4112

Rhubarb and watermelon aromas, off-dry, slightly candied cranberry palate. A bit of freshness emerges with the dish

Mid-depth rose petal pink. Subtle strawberry aromas. Just off-dry with attractive wild strawberry notes and hints of dried herbs. Finishes long and persistent. The savoury notes in the wine and subtle sweetness are a great match with the beetroot dish, enhancing the gentle earthiness of the beetroots.

Fresh fruit. Attractive. Nice wine. Some residual sweetness evident. The food matching is moderate at best. Lacking concentration.

Dull pink / salmon colour, lifted primary fruits complex smoke-herbal undertones, interesting aromas. Textural full flavoured rounded fleshy style. The pairing with the wine works very well. The beetroot flavours, earthy and purple fruits lift the rose lightness and crisp acidity.

Lovely and aromatic, crisp acidity, with a hint of fruit sweetness, but a dry finish

Pale to mid salmon pink, bright. Intense grapefruit sorbet. Green strawberries on the palate with a sweet and slightly grippy phenolic finish. The earthy beetroot flavour is nicely contrasted by the wine.

Bright colours. Thiol nose but still red fruits drive mixed with savoury. Compelling palate that has good length and structure. With Food ? close your eyes and this could be Sauvignon Blanc. Thiol is residual flavour post food. Red fruits swamped.

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.