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Monkey Bay Rose(2005)
- Winery:
- Monkey Bay
- Varietal:
- Region:
- New Zealand
- Type:
- Rosé Wine
Monkey Bay Rose 2005
Vintage: 2005
Region: Hawkes Bay, East Coast, New Zealand.
Alcohol: 12.5 % by volume
Total Acidity: 7 grams/litre
pH: 3.45
Residual Sugar: 13 grams/litre
Vitification:
Monkey Bay Rosé is sourced from premium Hawkes Bay vineyards on the East Coast of New Zealand’s North Island. These vines, aged from very young through to twenty years, enjoy a maritime climate and are established in sandy loam soils.
Vinification:
Weather patterns during late summer and autumn of 2005 resulted in delayed read more...grape maturation and a compressed harvest throughout most of New Zealand’s winegrowing regions. From February through to April the weather was cool but generally sunny, creating a slow ripening period. These extended ripening conditions are ideal for developing and retaining critical flavour compounds. As a consequence the fruit was harvested at optimum maturity, with excellent sugar and acid profiles. After harvesting the grapes were immediately crushed to drainers, and the juice removed , resulting in a delicate, pale pink hue. The juice was then cool fermented in stainless steel tanks, at a slow rate to retain the delicate fruit flavours. The wine was cold stabilised, fined and sterile filtered prior to bottling.
The Monkey Bay Rosé has been crafted in a charming, refreshing style, with winemakers focusing on primary ripe fruit aromas and flavours to create the perfect summer wine.
Colour:
A pale pink in colour, with brilliant clarity.
Aroma:
Displaying an elegant, perfumed aroma of fresh, ripe berry fruit.
Palate:
A delightfully fruity wine, overflowing with fresh, summer berry flavours of strawberries, raspberries and cherries. The palate is medium bodied, with crisp, balanced acidity and a smooth, off dry finish. (hide)
Vintage: 2005
Region: Hawkes Bay, East Coast, New Zealand.
Alcohol: 12.5 % by volume
Total Acidity: 7 grams/litre
pH: 3.45
Residual Sugar: 13 grams/litre
Vitification:
Monkey Bay Rosé is sourced from premium Hawkes Bay vineyards on the East Coast of New Zealand’s North Island. These vines, aged from very young through to twenty years, enjoy a maritime climate and are established in sandy loam soils.
Vinification:
Weather patterns during late summer and autumn of 2005 resulted in delayed read more...grape maturation and a compressed harvest throughout most of New Zealand’s winegrowing regions. From February through to April the weather was cool but generally sunny, creating a slow ripening period. These extended ripening conditions are ideal for developing and retaining critical flavour compounds. As a consequence the fruit was harvested at optimum maturity, with excellent sugar and acid profiles. After harvesting the grapes were immediately crushed to drainers, and the juice removed , resulting in a delicate, pale pink hue. The juice was then cool fermented in stainless steel tanks, at a slow rate to retain the delicate fruit flavours. The wine was cold stabilised, fined and sterile filtered prior to bottling.
The Monkey Bay Rosé has been crafted in a charming, refreshing style, with winemakers focusing on primary ripe fruit aromas and flavours to create the perfect summer wine.
Colour:
A pale pink in colour, with brilliant clarity.
Aroma:
Displaying an elegant, perfumed aroma of fresh, ripe berry fruit.
Palate:
A delightfully fruity wine, overflowing with fresh, summer berry flavours of strawberries, raspberries and cherries. The palate is medium bodied, with crisp, balanced acidity and a smooth, off dry finish. (hide)
