When Provence rosé is just a little too ‘meh’, the Matahiwi ME steps through the door. It’s still all you want for hot weather: bright and easy, glorious at ice-cold, and brings instant sophistication to any garden lunch. It’s just a got a little more fruitiness, too. That added touch of yum you’ve been longing for. You’ll find fresh-from-the-fridge watermelon, summer-ripe strawberries and some gentle floral notes over the top of it all. Some of the juice spent a winter on its lees for the faintest hint of creaminess, then it was blended together in spring. It tastes like a wine born in spring, too - sunny, uplifting and full of life.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Vineyard Manager: Karina Southey
Karina Southey is a native of the Wairarapa and spends her days managing Matahiwi’s epically beautiful vineyards.
“This is a fabulous rose showing ripe stone fruit, rockmelon, watermelon and floral characters on the nose, leading to a succulent palate that is fleshy and smooth. It is pristine and beautifully poised, offering plenty of attractive flavours. Wonderfully balanced and vibrant with a persistent delicious finish.”
Full price $19.90 from the winery on 1 February 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Pinot Noir
- Serving Temp.
From the producer
The first wine under our new label ME by Matahiwi Estate. This is a vibrant cool climate Rose, pale pink in the glass with aromas of strawberry and melon on the nose. The palate is lively with raspberry and stone fruit flavours, subtle creaminess and a long fresh finish. Excellent on its own or with crayfish, prawns and salmon.
The fruit for this Rose comes from our home vineyard Matahiwi, a raised ridge of stony soil outside Masterton in the Wairarapa. The free draining soils and cool dry climate are ideal for ripening the Pinot varieties.
We harvested the fruit in the fresh fruit flavour spectrum ideal for Rose, with the majority being pressed off and cool fermented, while a smaller portion spent more time on skins for added colour. The component wines spent the winter on lees to gain complexity and mouthfeel before the blend was assembled in the spring.
Maori for 'glistening waters', Wairarapa is a small region around Wellington, at the very bottom of New Zealand's north island. It includes the subregions of Martinborough, Gladstone and Masterton. If the names Dry River, Martinborough Vineyards and Ata Rangi ring a bell, you probably need no further introduction. If they don't, it's time you were introduced to a diverse range of landscapes that produce a similarly varied range of scrumptious wines that Kiwis are rightly proud of.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...