Te Kano

Te Kano Rose 2019

Winner Gold Rosé Wines
Grape Varieties
Pinot Noir (100%) Bannockburn, Central Otago, New Zealand
Country of Origin
New Zealand
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $27.00

Attractive salmon colour. Fresh and fruit driven nose. Nice balance in a dryer style. Some firmness but in balance. Nice balance with the dish. Perhaps lacking some power and persistence.

Pale salmon pink hue. Moderate intensity nose of ruby red grapefruit and cinnamon bark. Dry palate and medium body, with high acidity and red currant and raspberry spices with cinnamon bark notes matched with drying phenolics. The dish softened the phenolics and acidity in the wine and brought forward the red fruit core. The cinnamon and spice notes in the wine gave the chicken tagine additional complexity, good balance harmony on the balance.

Fragrant berry fruit, a touch of florals and spice, just off-dry, quite a juicy mid-palate, simple, clean, fresh with a bright, summery personality. Works well with the dish, the acid structure balances nicely.

Pale rose colour. Subtle berry fruit aromas, hints of lemon blossom. Soft, round palate, smooth texture, subtle acidity, sweet fruity finish. With food: Wine could do with more acidity to balance, while some sour/bitter elements emerge at the finish.

Salmon pink, shy nose, earthy and field mushroom palate, smooth dry finish, wine too subtle for the dish.

Pale salmon pink. Delicate perfume and some savoury hints. Rich palate, ever so slightly sweet. Together a little cloying but it did promote some length to the orange zesty-ness of the dish.

Pale pink. Dark red fruits and lifted spice. Savoury red fruit notes, slight donut with moreish acidity. Food: doesn’t work that well, as the acidity becomes more pronounced and slightly ‘metallic’.

The Rosé Wines were judged with

Chicken Tagine

Presented by chef Michael Manners


  • 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)


  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.