Everything Rosé with Anna McCarty
Kia ora! We're excited to share a fun chat with our amazing winemaker, Anna McCarty, about our Tohu Rosé range of wines. Anna gives us the inside story of how our still and sparkling Rosé are made, what they taste like, and the best foods to enjoy. Whether you're a wine pro or just curious about Rosé, you'll find some great tips and snippets here. So, pour yourself a Tohu Rosé and join us for a relaxed and informative conversation with Anna!
What is Rosé wine
Rosé is a delightful pink wine crafted from red grapes. The oh-so-pretty hue and crisp flavours come from a delicate winemaking process that flirts between red and white.
grape varetials used to make our Tohu Rosé wines
Pinot Noir for both! Red wine grapes aren't commonly grown in cool viticulture regions like Marlborough – it's just not warm enough to get the grapes ripe in the season – however, Pinot Noir is very much an exception to that rule. It grows exceptionally well in the South Island. It is the ideal grape for Rosé because it has beautifully enticing flavours, low tannins, and light colour. Its thin skin allows for a soft, light pink hue and fresh, fruity flavours that make the wine crisp and refreshing.
the vibrant colours of Rosé
The colour of red grapes is all contained in the skins, so with Rosé, the colour depends on how much time the skins have in contact with the juice. Minimal contact is used to make very pale wines, whereas a high level of skin contact will stain the juice and result in deeper ruby-hued wines. The amount of colour can influence the structure of the wine and the profile of fruit flavours, with lighter Rosés tending to be crisp, fresh and floral, while darker Rosés often have richer, bolder fruit flavours.
still and sparkling Rosé
These are two distinct and fascinating processes. Our sparkling rosé is crafted using the Méthode Traditionnelle, where the wine undergoes a second fermentation right in the bottle to create the effervescent, lively bubbles. On the other hand, our still rosé is made with the same care and method we use for our still white wines, like Sauvignon Blanc or Pinot Gris, resulting in a fresh and vibrant sip. Each style brings its own personality to the table.
Rosé vs other varietals
Compared to Sauvignon Blanc, which is made from white grapes and is usually super crisp, fresh and aromatically punchy, Rosé has a fruity, light vibe but with a bit more depth.
the magic of terroir and flavour profiles of our rosé wines
Terrior – or turangawaewae – or sense of place - is where the soil, climate and the viticultural practices of where the grapes are grown influence and shape the wine. The Tohu Nelson Rosé reflects our Whenua Matua Vineyard through the expression of the bright floral notes, vibrant pure fruit and a wonderful depth of flavour. The Tohu Rewa Rosé is grown in our Winery Vineyard and shows fresh strawberries, hints of ripe stonefruit, and a complex palate with focused acidity.
favourite food pairings
The Tohu Nelson Rosé is wonderfully versatile and pairs beautifully with a wide range of foods thanks to its refreshing acidity and delicate fruitiness. I like to keep the food light, fresh and summery to match the flavours in the wine - think grilled seafood or a salad of mixed greens with strawberries, goat cheese, and a citrus vinaigrette. The vibrant bubbles, crisp acidity, and biscuity complexity of the Tohu Rewa Rosé make it a perfect wine for celebrations or casual gatherings. It's delicious with smoked salmon for brunch or as an aperitif with small bites like bruschetta, battered oysters or prosciutto-wrapped melon.
the relationship between winemaker and Rosé
There is something quite magical in the process of fermentation. This natural alchemy where humble grape juice turns into a symphony of flavours, aromas, and textures is forever fascinating to me. With the Rosé, I love to see how, as the fermentation unfolds, the subtle complexities take shape and the wine develops its personality. This process is influenced by the fruit, the temperature, and even the vessel it ferments. It's a captivating journey from grape to glass, where chemistry and creativity intertwine to create something extraordinary.
Rosé best enjoyed?
Lightly chilled is perfect for Rosé – but not straight out of the fridge! Most fridges are much colder than the ideal serving temperature, so pouring it right away can mute the flavours and aromas. Taking the bottle out of the fridge about 10-15 minutes before serving will give the wine a chance to warm up slightly and express itself better.
As for glasses - A white wine glass works perfectly for most Rosés. They tend to have slightly smaller bowls than red wine glasses, which helps concentrate the wine's aromas and keeps it cool longer. If you're serving sparkling Rosé, opt for a Champagne flute to keep those bubbles lively.
When it comes to appreciating Rosé, I would say to enjoy the moment: Rosé is perfect for casual sipping and social occasions. Relax and savour it!
Enjoy! Anna xxx