Made predominantly from a blend of Riverina Barbera along with Coonawarra Cabernet and Shiraz. The three parcels were vinified slightly differently and fermented separately. The Barbera was picked and pressed immediately to minimize color pick up; while the Coonawarra must be drained off before crushing. The parcels were fermented at 14 to 16°C, filtered immediately, and stored in stainless steel tanks until bottling, to retain the vibrancy of the fruit.

Pale salmon in color with bronze hues this rose displays aromas of raspberry and strawberry with subtle nuances of rose petals. Fruit flavors of pomegranate, pink-lady apple, and cranberry all feature in a palate driven by lively acidity, through to a refreshing finish.