Cameron Douglas: Tiki Single Vineyard Pinot Noir Rosé

Wine: Tiki Single Vineyard Pinot Noir Rosé 2024, North Canterbury RRP from $26.00  

A distinctive colour with hues of orange and red that leads to a bouquet of ripeness and freshness, complexity and style. A sense of site with stone and mineral then red tea and roses, raspberry along with some tropical fruit ideas. A satin touch with a backbone of acidity and red berry fruit flavours. The wine has no tannins yet plenty of mouthfeel and crunch. Well made with best drinking from 2025 through 2027.  

The season:  

2024 was an excellent season for the vineyard overall in Central Otago. It was the only region in NZ with an above average yield, all the winemakers I spoke to were very happy, just hoping the sell as much wine as possible.  

The food:  

Rosé works remarkably well as a complement to most fare, some specific dishes that suit rosé well include: cheese boards that include lots of fruit like figs and fresh apricots, strawberries and plum sections; Minestrone soup; Poached flaky white fish dressed with butter and capers, or Christmas Day champagne ham.  

Please don’t overchill Rosé – best serving temperature should be 10 – 12 Celsius 

 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Tame podcast
from News Talks AB.

Speaker 2 (00:12):
Cameron Douglas is our master somlier and this week for
his wine pick, he's chosen a Tiki single vineyard pen
and while Rose. The vintage is twenty twenty four from
North Canterbury and retail for about twenty six dollars gold.
To Cameron, CURTA, good morning, So talk to us a
little bit. First of all about this rose's color. How
do you think about the right color for rose wines?

Speaker 3 (00:35):
Well, the truth is there's only one document that I've
seen online that displays the different range of colors for rose.
So what that means in an instant is that all
colors of rose are valid. But the trend, of course
at the moment is people who target wines that have

(00:56):
that pale, anemic looking salmon color. And it's a valid color,
but it's not the only color. I've tasted fabulous New
Zealand and international examples that are quite raspberry red through
to a deeper red color and right through to almost pale,
pale salmon pink. You know, it's that there is a

(01:19):
range and all colors are acceptable. But I also have
to accept that most of the samples that cross my
desk these days are quite sort of that salmon apricot color,
and the wines can taste fabulous.

Speaker 2 (01:31):
Yes, So to tell us about the Tiki single vineyard
pen and wir rose.

Speaker 3 (01:35):
Well it's coming, you know. We're in spring. Touchwood and
smers just around the corner, and roses are wines that
are very very popular. Tiki as a single vineyard pen
and rose struck me as one of a bouquet of
ripeness and freshness. And it was a rose of complexity

(01:59):
as style, and very few roses can have the sense
of sight around them, so that minerality or earthiness we
tend to find as an echo through wine is quite
strong with the Techi rose. Lots of flavors of tea
and raspberry and roses and even some tropical fruits, so
it ticks all the boxes in terms of aromatics and flavors.

(02:21):
But of course taste and mouthfeel are important as well,
and I find this one had a nice little satin
touch with a backbone of vacidity, so very very nice wine.

Speaker 2 (02:30):
Yeah nice. It was twenty twenty four, a good season.

Speaker 3 (02:34):
Overall, it was very good. I think the South Island
fared a little better than the North Island. There was
a bit of frost around, but overall I think North
Canterbury and Central Otago combined got the love the most,
and there was a little bit of hail and whatnot,

(02:55):
but it tended to achieve above average yields and wine
makers spoke about really how happy they were overall.

Speaker 2 (03:02):
Very good. What would you match this weather? Do you think?

Speaker 1 (03:06):
Well?

Speaker 3 (03:06):
Rosees a wine that sort of weaves in and out
a lot of different foods, so you can match it
with almost anything except probably big red steaks, but even
then it can work quite well. I think Rose is
well suited to dishes that relatively complex or have quite

(03:27):
a strong flavor underpin of gentle spices, even a little
bit of sugar. But cheeseboards absolutely yes, Minnestrone soup, absolutely yes.
If you have a cheeseboard with figs and apricots and
strawberries and things like that on this summer, you'll be
talking magic with a Rose match. And if you like fish,

(03:49):
flaky whitefish, little caper butter sauce and champagne ham on
Christmas Day, you can't go wrong.

Speaker 2 (03:55):
That's fantastic.

Speaker 3 (03:56):
All right.

Speaker 2 (03:57):
So Cameron's wine for us this week is a Tiki
single vineyard pino noir rose. The vintage is twenty twenty
four retails from about twenty six dollars. We'll make sure
the details so that are up on the News Talks
E'DB website, and he says make sure that if you
are enjoying a rose, you should serve it between ten
and twelve degrees. Don't overchill it. Too many of us
freeze our roses and you lose some of the complexity.

(04:18):
So don't over chill your rose.

Speaker 1 (04:20):
For more from Saturday Morning with Jack Tame, listen live
to News Talks I'B from nine am Saturday, or follow
the podcast on iHeartRadio