Gerd used a bit of winemaking wizardry to make this beauty. After picking and crushing the Pinot Noir grapes, he bled off 10% of the juice, then fermented it separately at cold temperatures to make this Rosé. It’s called the “saignee” method, and it delivers a much bigger, bolder Rosé than the norm.
To ramp up the flavour and make it as vibrant, fruity and fresh as they come, Gerd left the juice in the tanks for an extra 4 months after fermentation. It was only filtered once prior to bottling.
The result is a mouthful of moreish strawberry and raspberry flavours. It’s dry, crisp and refreshing, with more alcoholic oomph than your average Rosé.
- An elegant Pinot with a gentle touch. The Angels have been asking Bill & Claudia to make a New Zealand Pinot like this ever since tasting their amazing 2010 Sauv Blancs.
- The Smalls spent ages scouring the island looking for just the right vines, and they have struck gold! Mature vines on a sunny north-facing hillside in Marlborough, just screaming to be Naked.
- "Absolutely loved it, just what I've been looking for. Can't stop talking about it" said Angel Richard Coyne. We heartily agree!
Mathias and Emile Roblin wanted to show Angels that Sancerre was more than just a high-end Sauvignon Blanc region. It could also produce world-class rosé wine. Thus, their Origine was born.
Using lush Pinot Noir grown in 3 separate plots across picturesque Sury-en-Vaux, in the valley of the River Belaine. The brothers have created a crisp, clean, refreshing wine with delicate floral aromas and flavour packed with ripe red fruits.
It’s classy, complex and oh-so-moreish, a perfect pairing for sticky sushi rolls or spicy Asian food. The Roblins want you to enjoy this with their thanks for supporting their wines. Taste their luxurious Sancerre rosé and discover the incredible variety this region has to offer.
- Although he'd be hard pressed to pick a favourite, two wines Franks simply loves making are Cava and Rosé. So he decided it was only right to bring the two together for the ultimate sparkling extravaganza.
- He's kept it classic, exclusively using traditional techniques to preserve the Rose's delicate touch and elegantly layered fruit flavours. Franks's bottled up a true breath of fresh air for his Angles, that's guaranteed to blow away the cobwebs.
- The hand picked Pinot Noir grapes deliver a bright acidity with a fruit forward kick. Fresh summer strawberries take centre stage, whilst apples and melon flavours provide a crisp, cool summer breeze.
- If you’re used to thin, flimsy Pinot from France, best sit down. Adrian & Rebecca Santolin have thrown the kitchen sink at this one, and then some.
- Adrian and Rebecca's Family Reserve range is their seriously good stuff. Thanks to Angel funding, they've built great relationships with growers, so they get access to the absolute best grapes in the Yarra Valley. If you're looking to up your wine game, this is the drop for you.
- Their complex yet elegant Pinot is rich and flavoursome, with oodles of black cherry and plump red berries, plus a delicious lick of earthy spice.
- After the roaring success of their first Pinot Noir, we challenged Bill & Claudia to make us an extra-special reserve batch. We reckon this is their best yet.
- Named after their baby daughter Penelope, this reserve used the best fruit and had a little extra Small & Small love added.
- If you're looking for amazing quality Pinot, then look no further. And because it was made possible by our Naked Angels - it's a complete steal!
- This sultry Pinot is chock full of lush blackberry and blueberry flavours that course with a smooth intensity through an oh-so-long, lavish finish.
- With your support on his side, Chris sourced this prized Pinot from a pair of coveted vineyards in the exclusive Yamhill-Carlton region of Willamette Valley. This tiny corner of Oregon wine country grows some of the most revered Pinot in US – and your funding gives Chris first pick of its fabled fruit.
- Bottles of Pinot Noir from this treasured sub-region usually go for serious money but for backing Chris to bring Angels a luxurious taste of Oregon Pinot at its best you get it at a snip.
Gerd used a bit of winemaking wizardry to make this beauty. After picking and crushing the grapes for his 2018 Pinot Noir, he bled off 10% of the juice, then fermented it separately at cold temperatures to make this Rosé. It’s called the “saignee” method, and it delivers a much bigger, bolder Rosé than the norm.
To ramp up the flavour and make it as vibrant, fruity and fresh as they come, Gerd left the juice in the tanks for an extra 4 months after fermentation. It was only filtered once prior to bottling. The result is a mouthful of moreish strawberry and raspberry flavours. It’s dry, crisp and refreshing, with more alcoholic oomph than your average Rosé.
- Phil Handford only makes one wine, Pinot Noir. It’s his obsession. And he makes some of the best on the planet. Hand picked from his own Central Otago vineyard, then lovingly cuddled in expensive French oak.
- Forget pricey Burgundy. When the French get their chops round this soft, elegant, seriously classy Pinot Noir from down under, they’ll be quaking in their vineyards.
- Vibrant and savoury, with fresh raspberry and cherry flavours, this is a complex, top-shelf red with subtle herbal notes, sweet spice and a lovely lick of oak.