Baby Doll Marlborough Rose 2019

It’s the little things in life that count and it’s the littlest sheep that help make Babydoll wines. Our sustainable collection of wines are pure and intense with plenty of character, just like the Babydoll sheep we named them after. 

These tiny sheep keep our vineyards tidy year round because they’re too small to reach the grapes. Using one of nature’s mowers means our wines are better for the environment and taste better too. Celebrate life’s little moments with Babydoll wines.

The growing season in Marlborough started out warm and dry, resulting in even flowering and ultimately balanced vines with the right amount of crop to get them through to harvest. The warm weather continued through Spring and Summer, with periodic rains which kept the vines hydrated throughout the growing season. These warmer conditions also meant harvest started around two weeks earlier than the previous year and resulted in a Rosé that is filled with lifted aromatics and a beautiful concentrated mouthfeel. 

The parcels of fruit that created this Rosé were individually harvested over a period of two weeks. The fruit was crushed, destemmed, briefly soaked and then gently pressed. The juice was cold settled for 48hrs then racked prior to a long cool fermentation in stainless steel tanks to capture bright, fresh fruit characters. Each parcel was fermented separately with a range of yeasts to build complexity and structure. Following fermentation the wine was blended, stabilised and filtered prior to bottling.

Jardin Des Charmes Coteaux De Beziers IGP Rose 2020

50% Cinsault, 50% Grenache

Niche Rose 2021

Once the grapes reached their optimum maturity level they were harvested in the cool of the night and promptly delivered to the winery. Once fermentation was completed, the blend was put to together to ensure consistency across the wine. It was then filtered and bottled under screw cap to preserve the aromatic fruit compounds.

Normans Holbrooks Road Rose 2021

Harvested during the cool of the night, the grapes were crushed and left on skins in the press for around 8 hours to obtain the desired level of colour and flavour. The juice was then run off, clarifies and fermented in stainless-steel tanks to retain fruit flavour using select yeast strains that would complement the fruit intensity.