The Soloist is a pink-hued, dry Rosé. Intensely aromatic with red summer fruit bouquet of raspberry, watermelon and strawberry with the merest hint of dried herbs giving it a note of seriousness. Rosé should always be fun but never silly and it’s clear in the Soloist that winemaker Olly Masters gets this.
Wholebunch Pinot Noir fruit is destemmed and crushed into picking bins for soaking to extract colour and flavour from the skins. The juice is left in contact with the skins for less than a day, the trick with this method of Rosé is to get the flavour without too much colour. After this, the fruit is pressed and left to settle and clarify cold. Fermented in stainless steel, the Rosé is fresh, fruit-driven and dry.
Pretty rosé with moderately intense floral, red rose, raspberry, crushed strawberry and very subtle spicy flavours. A delicious wine that has been made with a light touch. Impeccable purity and balance. It has a long, lingering finish.
95 points, The Real Review (October 2019)
Pristine and charming, the bouquet shows watermelon, nectarine, Gala apple and white floral characters, followed by a vibrant palate that is light, bright and very tasty. The wine offers youthful fruit intensity and elegant mouthfeel, finishing delightfully long and mouth-watering.
93 points, Wine Orbit (September 2019)
There’s no mistaking the allure of the perfume and ripe Christmas red cherry, red apple skin, moments of plums, cranberry then roses. On the palate - a youthful tension and core of fruit is driven by crunchy fresh acidity and flavours that reflect the nose. Balanced, fresh, lively, varietal and dry with a dusting of super fine tannins. Best drinking from today and through 2021+.
92 point, Cameron Douglas, Master Sommelier (July 2020)
Central Otago, located at the southern end of the South Island of New Zealand, is the world’s most southerly wine region. In a short amount of time, the area has established itself as a world-class region for Pinot Noir. The picturesque region is surrounded by mountains ensuring a cool semi-continental climate that experiences a large diurnal range contributing to the creation of intensely concentrated wines with perfume, and complexity. Central Otago’s vineyard area is divided into six distinct sub regions each with their own climate and wine style. Best known for producing intensely Fruity medium to full bodied Pinot Noir, Central Otago’s cool climate also produces outstanding Riesling as well as superb bottle-fermented Sparkling wines.