A Guide to Marlborough Rosè this Rosè Day

There’s nothing quite like a crisp wine on a hot summer’s day, and recent years have seen a rise in the status of Marlborough Rosé.

Wairau River Wines winemaker Nick Entwistle says the rise of Marlborough Rosé came following an increasing demand for the crisp, clean variety by consumers.

“In the past, it was a bit of an afterthought. It was made using leftover Pinot Noir, and we were just looking for something else to turn it into.

“Everyone originally thought it was a fad thing … [but] when we made our Reserve Rosé it was really well received. People will pay quite a lot of money for high quality Rosé,” Nick says.

Following the increase in demand for good Rosé, time was spent investing in developing vineyards across the Marlborough region specifically for the wine.

“People [across Marlborough] started changing their viticulture … we looked across our vineyards and went ‘these are the blocks that we think are going to make really good Rosé. And we treat them differently,” Nick says.

Following specific treatment in the vineyard, fruit for Rosé is also treated much more gently in the winery than it once was, he adds.

“[With our Wairau River Reserve Rosé] if you want to celebrate something, that is what that Rosé is about, it’s a celebration of the pinnacle of what Marlborough can produce.”

The natural minerality of Marlborough’s landscape, particularly in the Wairau Plains, is what Nick puts the crisp, fresh flavours of Marlborough Rosé down to.

It’s a sentiment shared by Two Rivers winemaker Dave Clouston, who Nick places among the leaders of Marlborough Rosé producers.

“Due to our cool climate we have incredible natural acidity and expressive fruit characters which make our roses’ super attractive, bright and fresh,” Dave says.

Two Rivers Rosé is made with a focus by Dave and his team on producing an elegant wine which is pure in style and smells of fresh watermelon and wild red berries.

“A great Rosé should be fresh, clean, pure and delicious … before you think about the wine you should have finished the glass!”

Rosé Day is this Saturday, 5th of February. Have you got your glass of Marlborough Rosé ready to raise?

A Quick Guide to Rosé
With help from Nick Entwistle, Wairau River Wines and Dave Clouston, Two Rivers.

How do you distinguish between a sweet and a dry Rosé?
Nick: The lighter they are, generally the dryer they are.
Dave: Generally speaking, but not always the case, darker coloured Rosés may be fuller in body and slightly sweeter opposed to pale coloured Rosés which are often drier and lighter in style.

Great Food Pairings for Marlborough Rosé?
Nick: Sushi, Sashimi, Snapper, Blue Cod, Miso, Pickled Ginger, Grilled Chicken Salad; lighter dishes.
Dave: Green olives, charcuterie, fried calamari and salty fries!

Ice Cubes in Rosé, yay or nay?
Nick: If it’s straight out of the fridge, no. If you’re out in the Marlborough Sounds or something, and you haven’t got a way to keep it cool, I’m definitely not opposed to it. No judgement.
Dave: Definitely yay.

Photo: Sip NZ