We’re tickled pink—our winemaker Clayton Reabow is happy with how our latest vintage of Môreson Pink is taking shape.
‘The result is a bright and intense pink hue which makes me think of the colour intensity of a cherry sucker after its been in your mouth for a while. In the beginning when you open it, its opaque but becomes translucent and brilliantly clear so that you see the sherbet fizzing inside.’
What we can expect from this vintage, what has changed from the last?
The expectations for 2016 were very high after the 2015 vintage. For me it was about maintaining the consistency of the product while harnessing the characteristics of the vintage. This year was tough in terms of trying to manage natural acidity levels together with keeping pH lower. There was no consistent harvest date as we really adopted a plan B approach (plan A being perfect and optimal conditions). Nothing has changed in terms of the vineyard blocks we used for the blend. In terms of the actual blend, we have maintained a 70% Pinot Noir component and 30% Chardonnay fraction. Within the Chardonnay fraction, I have added a small 2.5% fraction of something really special…
What does pink bubbly make you think of?
For me that depends on the colour of the final product; and the colour for me is the true essence of that particular vintage. I am not a believer of the practice of dosaging a Blanc de Blanc or Blanc de Noir style bubbly with red wine and calling it Rosé.
We have worked very hard at stabilising and protecting the colour of our Môreson Pink that reflects the true essence of that vintage with zero addition of any red wine.
The result is a bright and intense pink hue which makes me think of the colour intensity of a cherry sucker after its been in your mouth for a while. In the beginning when you open it, its opaque but becomes translucent and brilliantly clear so that you see the sherbet fizzing inside.
The perfect time to drink pink...
You should ask my wife that question. She needs no excuse or occasion to enjoy it. I feel the same.