By Josh Scott

By Josh Scott Natural Rosé 2024

Expect strawberries and pear, and a pale salmon hue. Very quaffable wine. Dry with a sweet touch complementing the fine acidity. Sediment may remain. Low sulphites.

Regular price
$23.00
Sale price
$23.00
Regular price
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Technical specifications

Grape Variety Pinot Noir & Sauvignon Blanc & Chardonnay
Alcohol 13.00%
Residual Sugar 5.0 g/l
pH 3.55 
TA 6.0 g/l
Vegetarian/Vegan Yeah

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By Josh Scott Natural Rosé 2024
By Josh Scott Natural Rosé 2024
By Josh Scott Natural Rosé 2024
By Josh Scott Natural Rosé 2024

INNOVATIVE & ADVENTUROUS

By Josh Scott

Josh Scott, is a winemaker doing what he does best. Experimenting and pushing the boundaries and playing with new products.

Although bound by tradition, the ‘By Josh Scott’ range of wines is all about enjoying the craft of making wine. Natural wines are a new addition to the ‘By Josh Scott’ range.

All wines come from Marlborough, Jacksons Road, Allan Scott’s ‘‘Millstone Vineyard”. Dry farmed, no herbicides or pesticides used during the growing process and no finning or filtration in the making, this is winemaking in its rawest form. Gravity and an amount of time in oak barrels help with clarification of the wines.

THE EXPERIENCE

Bla Bla Bla

Our winemaker’s pairing suggestion

Very quaffable wine that is best served chilled. Great with a platter, on its own or with savoury treats.

OUR PROCESS

From vineyard to glass

Discover the art of fine wine

Viticulture

Harvest 2025 was a beauty in Marlborough! A cool start stretched ripening, followed by warm, dry days and crisp nights that kept fruit clean and full of flavour. With solid crops slowing things down, each block was picked at its sweet spot. Balanced, expressive, and unmistakably Marlborough.

Vinification

The grapes undergo a delicate harvesting process, followed by fermentation in both stainless steel and oak. Once the natural fermentation concludes, the wine rest on full lees before a meticulous selection of the finest vessels is made.

After a settling period under near-freezing conditions for four days, the wine is transferred to a tank, relying on gravity to settle particles.