Hermann Seifried pioneered grape growing in Nelson on New Zealand’s South Island in the 1970s soon after arriving from Austria, via Germany and South Africa. The winemakers today are his son Chris and daughter Heidi. Having grown up on the estate, Heidi just can’t keep away from the winery for long – despite being a dentist by day. This delicious Pinot Noir rose was made by drawing the juice off the grape skins just hours after crushing. While the region’s 2,400 hours of sunshine a year, cool sea breezes and rich soil contribute the wine’s flirtatious fruitiness, we have to thank Heidi for the rest, and hope she never gives up the night job.Serve this wine chilled with tuna steaks, hot smoked salmon or New Zealand green lipped mussels.