Rose

Matua planted New Zealand's first commercial Sauvignon Blanc in Waimea, West Auckland, in 1974 — a transgression that rewired the country's wine identity. Today the label draws its Rosé fruit from Marlborough, the sun-drenched yet wind-cooled valley where the Wairau Plains' free-draining alluvial gravels over clay subsoils force vines to root deep, concentrating flavour while preserving natural acidity.

Marlborough's diurnal temperature swings — warm days building fruit ripeness, cold nights locking in aromatics — are the structural engine behind the wine's freshness. The Rosé is crafted from red Marlborough varieties using a short cold maceration to extract pale salmon colour without excess tannin extraction, followed by temperature-controlled fermentation designed to retain primary fruit character.

Stainless steel aging preserves the wine's fruit-forward profile without oak influence.

This sits as an entry point into Marlborough's rosé category, offering the region's signature cool-climate brightness in a dry, food-versatile style. Drink young, within 1–2 years of vintage, to capture peak aromatic lift.