2010 Huia Rosé

Huia

New Zealand / Marlborough / Huia

The 2010 Huia Rosé is made from fully ripe Merlot and Malbec grapes sourced from the Brancott valley, one of the Southern Valleys running off the Wairau Valley, and a handful of Pinot Noir from the West Coast road region. The grape ratio is 90% Merlot, 8% Malbec and 2% Pinot Noir.
Winemaking:
Our goal with this wine was to have little skin contact with the fully ripe grapes to give a delicate salmon colour to the Rosé. However two puncheons of Pinot Noir were blended in to enrich the colour and firm up the wines structure. Wild yeasts were used for fermentation along with a short time in older neutral French oak. We aimed for a savoury and fruity palate structure with some complexity from the lees characters.
Tasting Note:
Aromas of strawberry, raspberry, and plum are on the nose. Strawberry, mullberry and blackberry flavours combine with spice on the palate. This wine shows real savoury depth, length and weight balanced with fine acidity. This Rosé can be served lightly chilled. It is excellent as an aperitif.

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About Huia

Huia Vineyards is a family-owned winery based in Marlborough's Wairau Valley. Claire and Mike Allan bought the initial vineyard land in 1990 and launched Huia in 1996, with a focus on handcrafting wines that express the richness of Marlborough grapes from the vineyard to the table. This quest for quality is represented by the Huia feather, a symbol of dignity, wisdom and elegance. The Allans are acutely aware of the need to preserve the magnificent environment that provides their unique wine. Huia is has been fully certified organic with BioGro New Zealand since 2011 and since 2009 has been in certification with Demeter Bio-Dynamics. Certified Organic

About

Mike and Claire Allan were studying winemaking in Adelaide in 1990 when they scored vintage positions in Marlborough, Mike at Cloudy Bay and Claire at Corbans. They immediately fell in love with the beauty and energy of the region, and couldn't resist when they saw an ad in the local paper for a block of land on an old apple orchard in Rapaura that “looked like heaven”. It took four years’ toil to get the apples out and the land ready for planting what has now become Huia. During that time, Mike deepened his relationship with the region at Cloudy Bay and Vavasour, while Claire went from Corbans to Lawson’s Dry Hills. By 1996, they had the estate up and running. “It was the vitality of the wines we tasted when we got to Marlborough that told us we were somewhere special,” says Mike, accounting for the motivation that got the place to the great shape it’s in today.