Foley Wines

Te Kairanga Estate Rose 2018

Winner Gold Rosé Wines
Grape Varieties
Pinot Noir (100%) Martinborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $28.00
  • Foley Wines
    PO Box 67
    Renwick, Marlborough
    New Zealand 7243
  • Annie Greenheld, Sales and Marketing Co-ordinator
  • Phone (64) 21 638878

Subtle strawberry and crisp pear flavours on a gently crisp texture. Refreshing yet with some palate persistence and a lingering apple finish. Quite lovely and subtle with the dish, despite not emphasising any of the food flavours.

Pale rose-petal pink. Subtle bouquet of delicate red fruits and dried herbs. Just a tinge of sweetness with bright strawberry notes leading to a medium finish. The wine remains unchanged when paired with the beetroot dish.

Fresh fruit. Relatively simple but attractive enough. A dryer style with youth on its side. An attractive match with the goat?s cheese dish. Savoury and lingering.

Dull pink / salmon colour. Lifted pretty primary fruits strawberry, rose petals. Well-rounded and balanced palate chewy textural fresh and vibrant style. The pairing promotes the red strawberry fruits in the Rose wine. The dryness of the wine balances the goats cheese and the earthy beetroot flavours surround the red fruits of the rose. Looks good.

Wine is a little simple in the fruit profile, however the palate is well balanced, with a crisp acidity

Pale salmon pink. Bath salts, and lemonade. Rich fruit on the palate and quite sweet. Food makes the wine bitter.

Reductive, slippery palate and lingering DMS on the finish. Hot and commercial ? looks like it has been stretched with wine other than Rose. With Food ? bitter and DMS dominates food flavours. Green unripe.

The Rosé Wines were judged with

Beetroot with Goats Cheese and Roasted Hazelnuts

Presented by chef Michael Manners


  • 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


  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.