Jules Taylor Rose

The blend is unusual. The Merlot comes from Gisborne's Patutahi Valley and gives ripe berry character and weight in the middle of the palate. Jules blends it with Pinot Noir grown in Marlborough, which lifts the aromas and brings a dry, fresh finish. The grapes are pressed almost immediately to keep the colour very pale, fermentation is kept cool to hold the delicate aromas, and the wine is lightly filtered before bottling under screwcap so it stays pale pink.

Do not let the fruit mislead you. Strawberry, raspberry, cherry and a touch of peach come through, with floral notes and a silky texture, but the wine is bone dry, and Jules made it to go with food. She suggests fresh tomatoes and basil with olive oil, a platter of cured meats and artichoke dip, or pulled pork buns with watermelon or pineapple salsa. Serve it chilled.