Mostly dry to off-dry, with fresh acidity and minimal residual sugar, what you'd expect from the best new zealand rose.

Most rosé uses short maceration: red grapes are crushed and the juice sits briefly on skins (about 2–24 hours) to pick up colour and delicate tannin, then is pressed and fermented like white wine. Other methods include saignée (drawing off pink juice from a red ferment) and blending small amounts of red wine into white base wine, permitted for some sparkling styles.

Enjoy within one to two years of vintage for peak freshness; premium bottles can hold a little longer.

While a warm-weather favourite, rosé’s versatility makes it a year-round option: choose dry, crisp styles for seafood and salads, and rounder or off-dry examples for delicately spiced dishes in cooler months. For festive moments, reach for sparkling rosé wine or a trusted Provence classic like Whispering Angel Rose.