Nautilus Estate Méthode Traditionnelle Marlborough Vintage Rosé 2020

Nautilus Estate Méthode Traditionnelle Marlborough Vintage Rosé 2020"Made entirely from pinot noir, this bottle fermented bubbly was disgorged after two and a half years ageing on its yeast lees. Light pink, it is finely balanced, crisp and lively. It has very vigorous strawberry, watermelon and spice flavours, is showing excellent complexity and harmony and has a dry persistent finish" Michael Cooper, Dec 2024 "Made in the traditional method; two years on lees. Rose gold glimmers in the glass. Pinot noir bedazzles

"Made entirely from pinot noir, this bottle-fermented bubbly was disgorged after two and a half years ageing on its yeast lees. Light pink, it is finely balanced, crisp and lively. It has very vigorous strawberry, watermelon and spice flavours, is showing excellent complexity and harmony and has a dry persistent finish" Michael Cooper, Dec 2024

"Made in the traditional method; two years on lees. Rose gold glimmers in the glass. Pinot noir bedazzles the aromas – strawberries, wild rose and white raspberries. Glacé oranges, dried autumn leaves and goji berry. There is no lack of savoury elements, a touch of cumin, cured meats and togarashi flakes. Hazelnut cream and gingerbread. Acidity carries the vast weight of flavours down the line and the wine finishes with a maraschino cherry atop. This is a graceful style that would suit seasonal frivolity or, equally, a five course degustation meal. The true standout is the precision of pinot noir that sits as the undercurrent throughout the wine and the freshness of vintage" Shanteh Wale, Halliday Wine Companion, Dec 2024

"Fine mouse. Savoury pastry nose with hints of red berry conserve. A pillowy, layered but light palate with small-scaled but pretty fruit and florals within a lithe, elegant frame. Detailed and sustained on the finish suggesting significant upside potential for a lighter wine" Stephen Wong, Real Review, Sep 2024

"Very bright with pale salmon hues and a touch of gold lead to a bouquet of peach and strawberry then a fine autolysis. Youthful and vibrant on the palate with flavours that reflect the bouquet, plots of rose and red apple skin, a fine lees autolysis carves a pathway through core fruit flavours adding depth and breadth. Acidity salivates the palate as well as coating with echoes of autolysis and red berry fruit flavours. Dry, crisp, still ageing and developing, a wine to offer as an aperitif before a meal of with cheeses after dinner. Best drinking from 2026 through 2036" Cameron Douglas, Master Sommelier, Apr 2024

Nautilus Vintage Rosé 2020 is pale salmon in colour with a fine creamy mousse. The nose shows red berry fruit notes, with fragrances of peach and rose petals and a hint of spice. 100% Pinot Noir gives this wine depth and weight balanced by a touch of brioche and a satin texture from extended lees maturation. This sparkling wine is finely balanced on the palate with an elegant and harmonious finish.

Rains in November & December kept the soil moisture levels up and while January and February were warm and dry, we had sufficient water to get through the season. The 2020 harvest will be remembered as ‘unusual’ given the measures and practices which had to instigate to ensure we all remained safe from the virus. Throughout the harvest, the one thing that always remained on our side was the weather. Perfect ripening conditions with an early arrival of the autumn weather pattern of cool nights and warm, but not hot, days meant for nice slow flavour development. The fruit condition was pristine and some of the best we have seen. Clone 115 Pinot Noir Grapes were hand-picked & chilled overnight. The next morning the grapes were de-stemmed prior to pressing to allow the release of a small amount of colour from the skins. The lightly pink coloured juice was fermented to dryness & left on yeast lees until undergoing a full malolactic fermentation. After bottling in October for secondary fermentation, this single vineyard vintage wine was aged for a further two and a half years on tirage before disgorging in May 2023.

Food Pairing: Try with Tuna nigiri or lightly poached salmon.