From a cool, dry vintage that is already being hailed in some quarters as one of the best ever in the Adelaide Hills, this year’s rosé has a 50% component of Sangiovese, from Forreston at about 360m above sea level. Downer notes this particular clone is well-suited for rosé—fleshy, juicy and pale-coloured—and one he's always wanted to work with. The rest of the blend is made up of Merlot (25%) and a white miscellany for the balance. Half the pick was tank-fermented cool to enhance the pretty aromatics, while the other was fermented in foudre and barrels to bring texture and interest. The resulting wine is bone-dry.