Isn’t it just the prettiest trout pink colour in the glass?  The pinot noir for this dry and seriously spry rosé is grown on Moutere Clay soils (which produce wines with real spark and spice).  Once a little squeak of colour from the skins is bled through the juice, 10% is fermented with indigenous yeasts to give some funk and fabulousness.  Soft, wild raspberry, guava, melon and spice flavours abound here.  Sip with slivers of melon and prosciutto.