The wine itself was fermented in stainless over a period of 10 days at an average temperature of 19 degrees.
Piccolo is dry with a perfumed floral nose and notes of white peach, mango and musk. Mouthfeel is rich and velvety. An ideal wine for spicy food and risqué repartee.
Piccolo can be sharply separated from what guru Jancis Robinson describes as “the sea of reasonably undistinguished Italian Pinot Grigios” and is much closer to the Alsace version of the variety (which is a mutation of Pinot Noir).
The most unusual application of our Piccolo was reported last Valentines Day – an enthusiastic punter took a bottle to the Wellington Zoo that night and sipped it to the mellifluous sound of the animals mating!
Ramblin’ Rosé is derived (predominantly) from a single clone (Mariefield) of our Pinot Noir which ripens a little later than the others. It is extremely suitable for the drier, food friendly style that we have been developing over the last few years. At 8g/l residual sugar it is on the cusp of frivolous sunshine – induced drinking (not uncommon in Martinborough) while at the same time being dry enough to enhance the edgy dishes coming from Margaret’s kitchen.
Ramblin’ Rosé’s palate is crisp and refreshing with notes variously described as strawberries/cranberries; is rhubarb too fanciful? Doesn’t matter. Only vocab. One young visitor captured this irreverent (to some winemakers!) spirit admirably. Listening patiently to the mounting diatribe of verbosity she waited for the man to finish. As he caught his breath for the next onslaught she said respectfully..”in tasting wine I only have two descriptors – yum or yuk”. Not many adjectives there, but the bottom line is plain. Incidently Ramblin’ Rosé is yum!