Price:  £9.95 | Case Rate: £9.32
Ex Tax: £8.29

Villa Maria - Private Bin Rose 2018

Information

  • Country: New Zealand
  • Wine Region: Hawke's Bay
  • Wine Maker: Alastair Maling & George Geris
  • Grape: Merlot
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
JR: 15.5 (2013) BC: 84 (2011)

Wine tasting notes

A fragrant bouquet of fresh lime -blossom, strawberry and guava notes dominate the nose. The palate is fresh and full flavoured with lovely richness and lively acidity, with a balanced and polished finish. This is a dry -styled wine which is best served chilled and enjoyed on warm summer days and with fresh alfresco fare.

Winery Information

Villa Maria

It is not easy to tell your Dad that you are quitting a career in carpentry to try your hand at making wine. But in 1961, at the age of 21, that's exactly what Sir George Fistonich did. He leased five acres of land from his father, planted one acre with grapes and started making wine under the name 'Villa Maria' which he chose because his friends thought it sounded European. Since those first cuttings took hold in the soil out in Mangere, near Auckland, Sir George has been determined to be at.. read more

Expert Reviews

JancisRobinson.com (2013)15.5 pts

Tasted July '14 - Grape varieties not stated on the label, nor on their website. Bright orangey pink and paler than most NZ rosés. Initial impression is creamy candy and red fruit though there's also an attractive slight dustiness. Off dry, tangy, perfectly acceptable but not especially exciting. Sweetish finish. (JH)

Bob Campbell MW (2011)84 pts

Creamy, smooth-textured wine in quite a full-flavoured style with plenty of weight and richness. Hints of strawberry and other red berry flavours. No indication of grape variety but I would speculate that Merlot was part of the mix.

Vinification Notes

Harvested at flavour ripeness, approximately 50% of the red fruit was crushed and pumped into red fermenters and cold macerated for a 24-48 hour period on skins. The remaining 50% was pressed immediately off skins to avoid excessive colour in the finished wine. The pink coloured juice from both parcels was clarified and then racked off solids. The fermentation was kept cool in stainless steel tanks to preserve freshness and aromatics. The wine was lightly fined and filtered before bottling.