2018 Mount Edward Pinot Noir Rosé Central Otago

SKU #1390469 90-91 points James Suckling

 A dry, savory style that has light dried-flower and berry aromas. The palate is dry and textural with good energy and punchy, smooth drive. Grown-up wine.  (10/2018)

K&L Notes

Coming from a single block of the Muirkirk vineyard, the grapes are picked specifically to make Rosé. One hundred percent Pinot Noir grapes spending 2-3 hours on the skins before being drained off, creates a wine of refreshing acidity and a lovely smooth texture. Nothing tutti frutti here. (Stefanie Juelsgaard, K&L New Zealand Buyer)


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Price: $14.99

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By: Stefanie Juelsgaard | K&L Staff Member | Review Date: 2/20/2019 | Send Email
Made from Pinot Noir grapes from one of Mount Edward's most esteemed vineyards, Muirkirk, this is our first 2018 Rosé into the store! This block is picked specifically for Rosé (no saignée here) and is light, delicate, and refreshing in its acidity. Not meant to be sweet or fruity, this has a beautiful light color and sophisticated, smooth texture. Rosé makes a great food-pairing wine any time of year and this offering form Mount Edward is no exception. Mount Edward is one of our most exciting Direct Imports and winemaker Duncan Forsyth is one of the first winemakers in the Central Otago region. The unique continental climate of Otago combined with the higher than average sunshine penetration create grapes that are physiologically ripe without becoming overly sweet. The schist soils build an incredible line of acidity making this Rosé lip-smacking and undeniably delectable.
Top Value!

Additional Information:

Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.