The Rosé is made from organically grown Grenache and Mourvedré from Margaret River, hand-picked, foot stomped and left to soak before briefly before being pressed to a combination of old barriques, large format oak and stainless steel tanks. The juice undergoes wild fermentation and Malo-lactic fermentation and matures for 9 months on full lees. A dose of skin-fermented Sauvignon Blanc is thrown in the blend for added complexity.
Visually the wine is perfectly pale and slightly orange-tinged, the nose is quite neutral but the palate has the kind of savoury and slipperiness so desired in pale pink wines. It is poised, balanced and with characters of burnt orange peel and a mouthful of seawater.