The fruit came from the excellent, organic Rosnay vineyard and fruit was left on skins for a mere four hours to lend a shy blush to the wine. It’s pretty, but substantial, lifted with light spice notes over the strong watermelon juice and raspberry things going on. It sits just shy of medium weight as a rose, pitch perfect, refreshing and yet interesting, slightly crunchy in texture, blood orange-like tang to close. Produced by young Brendan Carto, a journeyman chef who now works alongside Erinn Klein at Ngeringa in the Adelaide Hills doing winemaking help and made time for this NSW-based project in 2019. Delicious rose is the byword.