Whitehaven Wine Company

Whitehaven Marlborough Pinot Noir Rose 2018

Winner Top 100 Rosé Wines
Grape Varieties
Pinot Noir 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 $23.00
  • Whitehaven Wine Company
    39 Pauls Road
    Blenheim, Marlborough
    New Zealand 7273
  • Andrea Craig, Marketing Manager
  • Phone (64) 27 5787809

Perfumed floral nose, some sweet peach fruit, a tidy, crisp texture and good palate weight. Dry, persistent and refreshing. Quite complex and broad when matched to the goat?s cheese and beetroot

Mid-depth rose petal pink. Very lifted aromas of wild strawberry and spice. Off-dry in style with well-defined ripe strawberry fruit leading to a dry finish. The earthy flavours of the beetroot dish made the wine appear slightly sour.

Slightly dull and flat on the nose. Palate is quite dry and un-giving. Very youthful with the goat?s cheese dish exposing the dryness of the wine.

Pink / salmon colour, lifted savoury complex style wine. Flinty textural wine good intensity and flavour. The pairing works well. The beetroot earthy and rustic characters are housed and framed within the Rose red fruits and chisel acid structure. The goats cheese cushioning the mid palate and the wines acidity ensure the mouthfeel finishes dry.

Aromatic, savoury aromas, crisp and dry, slight herbal notes, rhubarb flavours,but ripe

Mid salmon pink and glossy. Intense floral perfume and hints of bubble gum. Rich fruit weight on the palate. Slightly warming finish. Bitterness slightly enhanced.

Lively looking and red fruity florals. Mostly strawberry. Acid driven palate with obvious fruit markers. Not much in the way of layers/complexity, maybe a bit reliant on acid, but overall well made and sound. With Food ? florals help but very simple finish. Too clean

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.