Tohu Nelson Pinot Rosé 2025

Tohu Nelson Pinot Rosé 2025"It's finely scented on the nose with nuances of crunchy apple, raspberry, lemon peel, and subtle spice. The palate displays excellent focus and a linear mouthfeel, splendidly structured by crisp acidity, finishing long and vibrant. At its best: now to 2027" Sam Kim, Wine Orbit, Oct 2025 A delicate pale pink in the glass, this fresh and fruit driven Pinot Noir Ros displays aromas of summer berries with bright floral notes. On the palate watermelon and

"It's finely scented on the nose with nuances of crunchy apple, raspberry, lemon peel, and subtle spice. The palate displays excellent focus and a linear mouthfeel, splendidly structured by crisp acidity, finishing long and vibrant. At its best: now to 2027" Sam Kim, Wine Orbit, Oct 2025

A delicate pale pink in the glass, this fresh and fruit-driven Pinot Noir Rosé displays aromas of summer berries with bright floral notes. On the palate watermelon and cranberry combine with subtle strawberries and cream. With notes of citrus and just a hint of sweetness, this finely balanced Rosé is delightfully elegant and refreshing.

The beautiful Nelson grape growing region, located at the top of the South Island of New Zealand, boasts high sunshine hours, a moderating coastal climate and a range of aspects and soils that make it one of the most diverse growing areas in the country. Our Whenua Matua vineyard is characterised by gentle, rolling hills of clay soil with interwoven layers of gravel. The predominately north facing hillsides and warm climate provide ideal growing conditions for Pinot Noir. The 2024/2025 growing season was characterised by early budburst, leading to a longer ripening window. A warm, sunny summer followed with low rainfall, reducing disease pressure; while cool nights help to preserve balancing acidity. The grapes for the Rosé were harvested slightly earlier than average, with harvest starting on the 3rd March 2025.

Pinot Noir grapes sourced from our beautiful Whenua Matua vineyard located in Upper
Moutere, Nelson, were gently machine harvested and then carefully crushed at the winery to extract only the purest juice with minimal colour uptake from the skins. The juice was fermented at low temperatures with selected yeast strains that allow the wine to retain freshness and vitality. Once fermented meticulous blending trials were carried out to create a wine with the perfect balance and length. The resulting blended wine was then settled and stabilised before being bottled, without the need for additional fining, in June 2025.