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Description
Three Miners Rocker Box Central Otago Pinot Noir Rosé 2022"Pristine and vibrant, the wine shows red apple, raspberry, nectarine and lemon zest aromas on the nose, followed by a lively palate that's bright and elegantly expressive. It's delicate yet flavoursome with a lingering juicy finish. At its best: now to 2024" Sam Kim, Wine Orbit, Dec 2022 "Bright, even, pale berry pink. The nose is full, white roses perfume and magnolia underpinning strawberry and raspberry. Medium full bodied, aromas of strawberry
"Pristine and vibrant, the wine shows red apple, raspberry, nectarine and lemon zest aromas on the nose, followed by a lively palate that's bright and elegantly expressive. It's delicate yet flavoursome with a lingering juicy finish. At its best: now to 2024" Sam Kim, Wine Orbit, Dec 2022
"Bright, even, pale berry pink. The nose is full, white roses perfume and magnolia underpinning strawberry and raspberry. Medium-full bodied, aromas of strawberry and raspberry sherbet melded with subtle spice and an amalgam of rich floral. The mouthfeel is creamy and fresh with refreshing acidity; spice lingers and emphasises the finish. This refreshing Rosé is packed with juicy red fruit, spice and rich floral fragrances" Candice Chow, Raymond Chan Reviews, Dec 2022
Made from 100% Pinot Noir grapes. Bursting aromas of strawberry, white nectarine and melon leap out of the glass almost obscuring more bashful undertones of ripe pear, honeysuckle, and melon. On the palate, the peach stands out, but is also joined by pineapple and cranberry. This is a bright and expressive wine with initial juicy summer berry flavours that give way to notes of dried flowers. Supported by crisp acidity and a lingering hint of white tea and lime pith on the finish.
Pinot Noir grapes were hand harvested on the 17th of April 2021 at 22 Brix from Three Miners Vineyard, near Alexandra. The fruit was whole bunch pressed and then allowed to settle overnight. The juice was settled for 24 hours and then racked to two tanks and fermentation begun using various inoculated yeasts. The juice was fermented cool to retain flavour and the fermentation stopped once flavour, sugar and acid balance was reached.
Food Pairing: Seafood, light salads, light pasta dishes.
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