There is a lovely concentration to this wine that lends depth and presence that makes it stand out among the rosé pack. It vibrates with raspberry and blood orange, both lifted with springtime blossoms, while savory with peppercorn and a suggestion of thyme. Syrah, Grenache Noir, Cinsault, and Rolle.
With an omnipresence of stony mineral tones, this pink sipper blends 50% Grenache, 25% Cinsault, and 25% Syrah. It offers a gossamer patina embodying elegance and delicacy. Mid-palate, strawberry emerges, with hints of lavender and peach. Airy and refined with a hint of salty pink grapefruit on the finish.
Maori family-owned Steve Bird Wines are committed to “the earth and sustainability.” This single vineyard Sauv Blanc are grown on well-drained silt loam soils in the Waihopai Valley. Classic grassy aromas with basil and a hint of jasmine and lemon blossom. Pineapple is lifted by its bright acidity, adding a sweet tone to its green apple-grapefruit tartness. The finish is crisp and clean, with a note of fresh linen.
From three of Limoux’s terroirs, this blend of 70% Chardonnay, 20% Chenin, and 10% Mauzac from five-century-old Maison Antech hails from vines that are as old as 80 years. A perfume of vanilla custard and tangerine are accompanied by a bread dough aroma. Bubbles are vivacious, revealing lemon drop and white flowers.
A prom dress-pink rosé made from 60% Chardonnay, 20% Chenin, and 20% Pinot Noir, with 30 months on the lees. Red plum and rose petals arise on nose and palate. Raspberries and a steely minerality are highlights of this refreshing sparkler.
Lively aromas of honeysuckle, peach, and pear keep the senses occupied. Honeyed peach nectar beckons on the palate, almost hedonistically if not for the wine’s beautifully positioned acidity. What a showpiece for this variety.
Led by aromas of marine-influenced stone fruit, flavors of kiwi in chervil and dill are crisp and salty. Vibrant from start to finish.
Mouth-filling notes of buttered corn, melon, and saffron. Rich and luxurious, reined in by a sleek acidity. A base of salinity and lemon zest adds a pop of freshness on the palate. Aged sur lie for 16 months in French oak.