Pinot noir saignee juice (juice bled from the must) is fermented with wild yeasts and then aged for two years on lees in oak (whaat? That’s crazy talk for rosé!). But because of that, you get aromas of crab apple jam, melon, toasted cashew and berry blossom, plus it has great richness and substance. Essentially, it’s a cracker little pinky made by winemaker Jess Weaver, down in her tiny winery between Alexandra and Clyde.
Sip with: camembert dolloped with raspberry and jalapeno jam.
www.weaverwines.co.nz
