Wairau River Reserve Rosé is beautiful inside & out

The limited edition 2025 Wairau River Reserve Rosé is the gift that tells her, “You’re beautiful on the inside too”
Made seriously, for serious fun, this exquisite Rosé is perfectly packaged in an elegant French-style bottle with a matching rose gold detail gift box. Orders placed in November and December will include a stunning gift card for you to write your message on. For your own holiday season wine needs Wairau River has carefully curated wine collections- perfect for trying new styles with friends. Get your gifting & summer events sorted in one.
Sustainably grown and perfect for summer, Wairau River Reserve Rosé is available exclusively online, or at our Cellar Door.
This wine pairs beautifully with grilled or roasted vegetable dishes such as ratatouille, salads with fruit, and grilled seafood such as salmon or tuna.

About Wairau River
Wairau River is the flagship wine of Rose Family Estate. Founders Phil & Chris Rose were pioneers in the Marlborough wine industry, planting their first vines along the stony banks of the Wairau River in 1978. Twelve years later they made the bold, brave decision to produce their own wine and the award-winning Wairau River wine was born.
Today Wairau River is one of New Zealand’s most highly regarded wine producers, carefully crafting wines from family-owned vineyards and exported all around the world. Whilst inter-generational involvement in the wine industry is not unusual, it’s notable that all five of Chris & Phil’s children (and some of their partners) are actively involved in shaping the future of Wairau River.
Shop online: www.wairauriverwines.com
Facebook: @wairauriverwines
Instagram: @wairauriverwinesnz
Enter the dish tasting panel:
Our next Tasting Panel celebrates the best of New Zealand Chardonnay.
Entries close Thursday 25th June.

latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.


