Marisco Vineyards Ltd

The Ned Pinot Rose 2018

Winner Blue Gold Rosé Wines
Grape Varieties
Pinot Noir (80%) Marlborough, New Zealand
Pinot Gris (20%) 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 $17.99
  • Marisco Vineyards Ltd
    Level Two
    23 Falcon Street
    Parnell, Auckland
    New Zealand 1052
  • Sarah Maxwell, Assistant Brand Manager
  • Phone (64) 27 6414422

A soft, complex nose with a hint of reduction, some juicy red apple flavours and a touch of rhubarb; flowing through to a well-proportioned crisp palate with middle-weight flavours. Not a great match with the dish, but the wine is fine.

Mid-depth rose petal pink. Restrained mid-depth rose-petal pink. Off-dry in style. Slightly savoury with a lingering sweetness to the finish. The wine appears slightly sour when paired with the beetroot dish.

Somewhat closed up on the nose. Youthful. A bit grubby on the palate and lacking some charm . With the dish, there is some synergy. The strength of the goat?s cheese dominates the matching.

Pink colour, reductive notes lifted meaty savoury undertones. Textural chewy wine robust mouth-filling, high acidity. The pairing works ok ? though nothing is highlighted.

Slight herbal notes on the initial taste, but the wine does present itself to be well balanced, with fresh lively acid, and a dry finish

Mid salmon pink. Quite a complex nose dried flowers and herbs, spice and bay leaf. Firm acid with a lick of sweetness. Richer palate. Dish balances sweeter palate of wine.

Struck match and hint of artefact on nose. Makes it immediately more interesting as a contrast to the sweet red fruit profile underneath. A little more fiery alcohol heat with quincy acid drive and firmish finish actually works nicely. Seems a more serious wine and is the better for it. With Food ? works. Alcohol heat, slight dirtiness works well with earthy beetroot. Good length and power. Balanced.

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.