Every year we allow our cellar hands to take charge and make their own wine. Call it a master/apprentice moment - and usually we're taken to town with the creative talent that our crew comes up with - and it's not different this year. Taking Adelaide Hills Sauvignon Blanc - fermenting it on skins for two weeks before pressing it off over ripe Nero d'Avola skins? Damn - that's some tasty creativity! Yielding a Rosé of scrumptious texture and zippy, herbaceous acidity - we're a little embarrassed we didn't come up with that idea ourselves! But proud nonetheless!