I find the art of producing good Rosé wine amongst the most challenging for a winemaker. To create balanced and refreshing wines that exhibit pretty red fruit aromas and delicate savoury red fruit character is no mean feat, often demanding plenty of trials, success that’s measured more in gradual progressions, and the odd fail. A case of two steps forward, and the occasional one back. I’ve been working on my Rosé game for more than 15 vintages and find myself today in a good space. Mataro is a terrific variety to work with. Skewed more to the savoury fruit spectrum than the inherent sweetness of Shiraz, with amazingly expressive aromatics and colours that bleed slowly from the skins enabling me to get the wine looking great and tasting amazing. Mataro goes well in the harder country, with smaller berries ripening slowly in the warm days and cool nights of a Barossa autumn. You’ll see the benefit of that in aromatic brightness, the bright red fruit purity of the palate and crisp, refreshing acidity that makes this wine very, very enjoyable.