Waipara Hills

Waipara Hills Waipara Valley Pinot Noir Rose 2019

Winner Blue Gold 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 with Oak Treatment
Recommended Retail Price
RRP AU $19.90

Moderate pink colour. Some salmon. Lifted, some lactic tones. Similar on palate. Slippery, almost milky palate. Lacks some freshness and drive. Initially the match with the dish seemed positive but the milky palate of the wine overrides the Chicken tagine.

Pale pink-ruby in colour. Moderately pronounced nose of candied dried strawberries, cotton candy and raspberry cordial. Palate is dry and medium bodied with spicy red berry fruits and nice raspberry leaf phenolic grip on finish. The spice and orange peel in the chicken tagine tended to sweeten the palate of the wine and increase the perception of phenolic bitterness on the finish.

Bright and fresh with ripe strawberry, watermelon and light spice notes. The palate is quite taut with similar fruit expression to the nose, crisp and with a berry fruit/spice finish. Looks a bit flat and unfocused with the food.

Bright pale rose colour. Perfumed fruit with floral overtones. Fresh, lively palate with a slight salty tang. Good length, even structure, medium acidity and a slightly firm, savoury finish. With food: Good combination, though wine takes on a slightly harder edge with the food.

Pale pink, musky red berry fruit nose, sweet and simple red berry palate, sweetness of the wine overpowers the dish.

Mid rose pink. Glossy appearance. Quite a complex nose, with red fruits, red apple and hints of cream cheesiness. A medium bodied style with quite powerful fruit weight. The wine was quite juicy and fruity and went well with the moist chicken.

Darker pink. Savoury, almost wet stone-like, some toastiness. SOP, donut, moreish acidity thins palate out, but phenolics add to flavour line. Food: adds to overall texture with a more mineral-like acidity, very moreish and mouth salivating.

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.