Twelfth Night Rosé

The fruit for the 2017 Twelfth Night Pinot Noir Rosé was carefully handpicked from the terraces of the sustainably farmed Vela Vineyard located high above Lake Dunstan in the Cromwell Basin of Central Otago. Half of the grapes were gently whole bunch pressed while the other half were destemmed and macerated in their juice for 24 hours before being pressed off. Each batch fermented separately at 15-18 degrees Celsius for two weeks and were then blended back together for maturation. The Rosé stayed on the lees for another three months and before being bottled unfined in August 2018.