The accompanying press release suggested that this light rosé could be made into a Frosé wine cocktail (frozen rosé)…apparently the hottest drink trend in Europe and the US. Unsure on this trend’s sustainability, but head on over to Giesen’s website for a few ideas.
Giesen, Merlot Rosé, Hawke’s Bay, 2016
Light copper with orange highlights. Sweetly fruited nose with red toffee, blood orange, soft plum and white chocolate. Lightly bodied with simple fruits. Lacking the tannins for a serious attempt at a savoury style, treated far more like a white wine than a red. I’m sure it’ll hit the intended demographic.
Wine sample courtesy of Giesen