Bomvedro, bonvedra, parraleta or false carignan - the grape in this rose has many names. Grown biodynamically by Wayne Ahren in Barossa valley and hand picked, it spent a night at Lyndoch pub before reaching Sarah in the Adelaide Hills. Destemmed and macerated overnight, it fermented in fibreglass then moved to french oak for malo and finally moved to tank. Here it was blended with a little vermentino before bottling. There is something luxurious about the texture. Like a sunny afternoon scone with cream and strawberry jam. Sweet cherry and raspberry fruit, a slight hit of musk stick and peach iced tea. Dreamy.