Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $18.66Original NZD 33.00≈ €16.60 · £14.02 | mishasvineyard.com ↗ |
2025 Technical Specifications
Region Central Otago
Tasting Notes Dry rosé with raspberry, watermelon, sweet fennel and dried rose-petal aromas; polished, elegant palate and a long finish.
Sources: mishasvineyard.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
pH 3.41
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir: UCD 6 (53%) and clone 114 (47%)
Drinking Window 1–3 years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 26–27 March 2024
Brix at Harvest 22.6°
Estate Grown Yes
Sites Single vineyard, Bendigo sub-region of Central Otago
Fermentation Vessels Stainless steel; older oak for 3%
Bottling Date 11 September 2024
Closure Stelvin
Production Details Vines were planted in 2005/2007 at 220–281 m. Fruit was hand-picked at an average 6 tonnes/ha; seasonal GDD was 1040. Harvest analysis was pH 3.21 and TA 4.3 g/L on the grape/must basis. Fruit was lightly crushed with stalks retained and soaked for 6 hours; clear juice fermented at 15°C in stainless steel, with 3% fermented in older oak. The finished wine was described as dry.
Tasting Notes Delicate salmon-pink color; pomegranate, rose petal and strawberry aromas; boysenberry palate with vanilla and nougat notes.
Food Pairing Aperitif; antipasto, salads, light pasta, raw or lightly cooked seafood, white meats and barbecue dishes.
Sources: mishasvineyard.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 7.2 g/L
pH 3.25
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir: UCD 6 (56%) and clone 114 (44%)
Drinking Window 1–3 years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 27–28 March 2023
Brix at Harvest 23.7°
Estate Grown Yes
Sites Single vineyard, Bendigo sub-region of Central Otago
Fermentation Vessels Stainless steel; older oak for 10%
Pressing Method Half The Fruit Was Whole-Bunch Pressed Immediately; Half Was Destemmed And Crushed Before Pressing After A 24-Hour Soak.
Bottling Date 15 August 2023
Closure Stelvin
Production Details Vines were planted in 2005/2007 at 220–281 m. Fruit was hand-picked at an average 7 tonnes/ha; seasonal GDD was 1167. Harvest analysis was pH 3.47–3.54 and TA 6.4–6.5 g/L on the grape/must basis. Half the fruit was destemmed and crushed for a 24-hour soak while half was whole-bunch pressed immediately; the blended clear juice fermented at 15°C in stainless steel, with 10% fermented in older oak. The finished style was off-dry.
Tasting Notes Raspberry, watermelon, candy floss and anise; generous palate with a lingering finish.
Food Pairing Aperitif; antipasto, salads, light pasta, raw or lightly cooked seafood, white meats and barbecue dishes.
Sources: mishasvineyard.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 3 g/L
pH 3.42
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir: UCD 6 (67%) and clone 114 (33%)
Drinking Window 1–3 years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 28–29 March 2022
Brix at Harvest 23.8°
Estate Grown Yes
Sites Single vineyard, Bendigo sub-region of Central Otago
Fermentation Vessels Stainless steel; older oak for 15%
Pressing Method Destemmed And Crushed Fruit Was Pressed After Skin Soaking; The Juice Was Then Cold-Settled.
Bottling Date 16 September 2022
Closure Stelvin
Production Details Vines were planted in 2005/2007 at 220–281 m; seasonal GDD was 1152. The vintage narrative prints average yield as 5.6 T/h. Harvest analysis was pH 3.41 and TA 5.8 g/L on the grape/must basis. Fruit was destemmed and crushed, soaked on skins for an average 18 hours, pressed and cold-settled; clear juice fermented at 15°C in stainless steel, with 15% fermented in older oak. The finished style was dry.
Tasting Notes Red fruit and rose-petal aromas; cranberry, watermelon and anise flavors; fresh, gentle palate.
Food Pairing Aperitif; antipasto, salads, light pasta, raw or lightly cooked seafood, white meats and barbecue dishes.
Sources: mishasvineyard.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.8 g/L
pH 4.43
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir: UCD 6 (54%) and clone 144 (46%)
Drinking Window 1–3 years
Region Central Otago
Orientation North-West-Facing Terraces
Brix at Harvest 23.2°
Estate Grown Yes
Sites Single vineyard, Bendigo sub-region of Central Otago
Fermentation Vessels Stainless steel; older oak for 5%
Pressing Method Destemmed And Crushed Fruit Was Pressed After Skin Soaking; The Juice Was Then Cold-Settled.
Bottling Date 24 August 2021
Closure Stelvin
Production Details Vines were planted in 2005/2007 at 220–281 m. Fruit was picked at the end of March at 6.2 tonnes/ha; seasonal GDD was 1114. Harvest analysis was pH 3.6 and TA 6.4 g/L on the grape/must basis. Fruit was destemmed and crushed, soaked on skins for an average 24 hours, pressed and cold-settled; clear juice fermented at 15°C in stainless steel, with 5% fermented in older oak. The finished style was dry. The sheet is headed 2021 and bottled in 2021, but its detail table prints “Harvested 29–30 March 2020”; that conflicting year is not promoted to a harvest-date claim.
Tasting Notes Ripe red berries, lily-of-the-valley perfume and a generous palate with slight fruit sweetness.
Food Pairing Aperitif; antipasto, salads, light pasta, raw or lightly cooked seafood, white meats and barbecue dishes.
Sources: mishasvineyard.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 5.5 g/L
pH 3.52
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinot Noir: UCD 6 (100%)
Drinking Window 1–3 years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 6 April 2020
Brix at Harvest 24.9°
Estate Grown Yes
Sites Single vineyard, Bendigo sub-region of Central Otago
Fermentation Vessels Stainless steel
Pressing Method Destemmed And Crushed Fruit Was Pressed After Skin Soaking; The Juice Was Then Cold-Settled.
Bottling Date 18 August 2020
Closure Stelvin
Production Details Vines were planted in 2005/2007 at 220–281 m. Fruit was hand-picked at 3.5–4.6 tonnes/ha; seasonal GDD was 852. Harvest analysis was pH 3.61 and TA 8.0 g/L on the grape/must basis. Fruit was destemmed and crushed, then soaked on skins for an average 32 hours, comprising 35% at just under two days and the balance for 24 hours; it was pressed and cold-settled before fermentation at 15°C entirely in stainless steel. The finished style was off-dry.
Tasting Notes Watermelon and strawberry aromas with rosemary and walnut; gentle dry palate and lingering sweet red-liquorice finish.
Food Pairing Aperitif; antipasto, salads, light pasta, raw or lightly cooked seafood, white meats and barbecue dishes.
Sources: mishasvineyard.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2235457 | — | — | wine-searcher.com ↗ |