The fruit was handpicked from a single vineyard on the banks of Lake Dunstan in Lowburn outside Cromwell. A blend of Pinot Noir clones “5” and “Abel” make up the Rosé. The grapes were destemmed and left in contact with their skins for 24 hours. The result is a vibrant salmon pink which was then fermented cool in stainless steel to retain fullness of berry and fruit aromas. Mount Michael Rosé is now keenly sought after as an outstanding lunch or early evening wine with spring and summer foods, salads, seafood and a wide range of meat selections, especially chicken and duck. It has attracted a semi-cult following such is the demand. Drink now or cellar for up to 24 months.