Waipara Hills

Waipara Hills Waipara Valley Pinot Noir Rose 2018

Award
Winner Trophy Rosé Wines
Grape Varieties
Pinot Noir (100%) Waipara Valley, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $25.00

A pale ros?. Subtle watermelon and floral notes. Quite light and upfront, easy-drinking. Quite light and refreshing with the dish, but also a bit astringent on the end

Mid-depth rose petal pink. Lifted aromas of fresh strawberries unfold to reveal a crisp, lively palate with bright fresh-picked strawberry notes to the finish. The earthy notes of the beetroot dish clash with the lively acidity of the rose.

Fresh and vibrant. Palate similar. Nice vibrant fruit. A good match with the goat?s cheese match. Long, lingering flavours persist.

Dull pink / salmon colour, lifted simple red fruits. The palate is dry flinty and textural, focused and refined. The pairing works well, highlighting the fleshy fruits of the rose and beetroot flavours. The goats cheese richness surrounds the rose texture and the wines acidity cuts a crisp finish.

Bright and fresh, some savoury earthy flavours, dry, with some elegant tannin structure on the palate, works really well with the beetroot

Pale salmon pink. Dried flowers and herbs. Rich fruit, bright acid. Clean refreshing finish. Dish highlights the wine phenolics slightly.

Attractive colour. Citrus floral aroma with requisite red fruits underpinning. Palate feels a little dilute but id delicate and purposeful having very good length based on strawberry/raspberry flavours. With Food ? this works. Citrus is the vehicle for the red fruit and carries it past fruit onto finish of the wine. Tannin (a little) also helps with cut through.

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.

SIWC Perpetual Trophy for Best Still Rose Wine of Competition