"Rosé is a funny thing. Not so long ago the idea of making a Rosé was practically commercial suicide. Now you can get Rosé from almost every red grape variety under the sun.

We've always gone for the more traditional Cinsaut grape for our Rosé and will continue to do so. The thing I love about Cinsaut is that it brings a delightful savouriness to a wine style that is often sweet and cloying.

I like Rosé without residual sugar so it can be drunk with the Mediterranean food styles we eat so much of in the Barossa - antipasto, pizza, cheese - and the whole lot goes so well in a hammock!"

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