The Story
Spy Valley Pinot Noir Rosé is a vibrant, elegant, and beautifully crisp New Zealand rosé crafted by the family-owned Spy Valley Wines. Sourced from estate vineyards situated on the young alluvial terraces of the cool-climate Marlborough region, this wine is produced with a focus on capturing the bright, aromatic freshness of the Pinot Noir grape. In the glass, it displays a delicate, pale salmon-pink color. The bouquet is highly expressive and inviting, opening with lifted aromas of freshly picked strawberries, ripe red cherries, and wild raspberries, beautifully layered with subtle undertones of fragrant rose petals and a touch of citrus zest. On the palate, the wine is clean, refreshing, and light to medium-bodied. It delivers a lively core of juicy summer berries balanced seamlessly by a mouthwatering, crunchy acidity, culminating in a dry, pure, and lingering mineral-led finish.
Food Pairing:
Pairs beautifully with fresh sashimi, grilled prawns, goats cheese salads, light summer pastas, and thin-crust prosciutto flatbreads.
Description
Spy Valley Pinot Noir Rosé is a vibrant, elegant, and beautifully crisp New Zealand rosé crafted by the family-owned Spy Valley Wines. Sourced from estate vineyards situated on the young alluvial terraces of the cool-climate Marlborough region, this wine is produced with a focus on capturing the bright, aromatic freshness of the Pinot Noir grape. In the glass, it displays a delicate, pale salmon-pink color. The bouquet is highly expressive and inviting, opening with lifted aromas of freshly picked strawberries, ripe red cherries, and wild raspberries, beautifully layered with subtle undertones of fragrant rose petals and a touch of citrus zest. On the palate, the wine is clean, refreshing, and light to medium-bodied. It delivers a lively core of juicy summer berries balanced seamlessly by a mouthwatering, crunchy acidity, culminating in a dry, pure, and lingering mineral-led finish.
Food Pairing:
Pairs beautifully with fresh sashimi, grilled prawns, goats cheese salads, light summer pastas, and thin-crust prosciutto flatbreads.
