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2019 Whitehaven 'The Daughters' Pinot Noir Rosé Méthode Traditionnelle


Late Whitehaven co-founder Greg white was immensely proud of his three daughters.  A legacy which Sue White has continued at the helm of Whitehaven.

The inaugural ‘The Daughters’ Pinot Noir Rosé Méthode Traditionnelle celebrates the special connection that Greg shared with his daughters, and the importance Sue continues to have in their lives.

Using traditional sparkling winemaking techniques, combined with Marlborough’s cool climate and plentiful sunshine, this is Whitehaven’s second Marlborough Méthode, the first being a Chardonnay/Pinot Noir Cuvée named ‘Samantha’. 


Colour / Appearance: Classic pale salmon colour with a fine bead.

Aroma / Bouquet: Elegant notes of strawberries, raspberries and florals with an appealing yeast derived brioche and creamy character.

Palate: This Méthode Traditionnelle is a fine and elegant dry style of wine with freshness, gentle creaminess and impeccable balance. The aromas are reflected in the flavour profile and carry on to a long, precise, cleansing finish.

Cellaring: 3-5 years upon release. Over time we expect it will develop more toasty and savoury notes, and roundness on the palate.

Food Match: Try lightly grilled tuna or gentle oak smoked salmon.

Bottling date: December 2019

Disgorgement date: March 2022

Release date: September 2022


Alcohol: 12.7%
Residual Sugar: 5 g/L
Titratable Acidity: 6.8 g/L
pH: 3.11

Winemaking and Vineyards:

‘The Daughters’ rose is the inaugural Méthode Traditionnelle rosé release for Whitehaven and is named in recognition of Greg White’s admiration and love for his three daughters.  

The wine was produced from Pinot Noir fruit from our Little Alfred vineyard in Marlborough’s Omaka Valley.  A select parcel of fruit was handpicked at low Brix (19.9) to capture delicate flavours with bright acidity, and then gently whole bunch pressed to extract clean, pure juice for fermentation into base wine with a neutral yeast strain.  Once primary fermentation was complete, the wine underwent malolactic fermentation to soften the acidity and microbially stabilise the wine. The wine was then bottled with a small addition of sugar and yeast (tirage) and underwent a second fermentation in bottle which produced additional alcohol and trapped carbon dioxide in the bottle (giving the bubbly effect upon opening in the finished wine). The wine was then aged on lees (yeast sediment) in bottle for 26 months, developing complexing, savoury and toasty notes. The final stages of the process are to move the sediment to the neck of the bottle (riddling) before expelling the lees from the bottle in a frozen plug (disgorging), re-topping the bottle with a small volume of sweetened wine (dosage), and finally corking the bottle. The wine was allowed to rest for close to six months prior to release.

Harvest date: 06/03/2019

Tirage date: December 11/12/2019

Disgorgement date: 17/03/ 2022

Release date: September 2022


  • Lifted, fragrant delicate and enticing bouquet of light red berry fruits with a fine toasty autolysis. A bouquet of finesse and charm. Delicious, fresh, crisp, dry and textured on the palate with a fine bubble, soft mousse, high acidity and core of light red berry fruit flavours. Strawberry and red apple skin, cherry and brioche, leesy and mineral. There’s a light saline note adding to the mouthfeel and finish. Best drinking from day of purchase through 2027. Cameron Douglas, MS, NZ, 93/100 Pts (Excellent).
  • This stylish and very lively bubbly was hand-harvested in the Omaka Valley and disgorged after more than two years on its yeast lees. Pale pink, it is full-bodied, with vigorous strawberry and spice flavours, a hint of oranges, yeasty notes adding complex­ity and a finely balanced, crisp, basically dry finish. Michael Cooper, Listener Magazine NZ, Dec 2022, Five Stars.

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