This deep and complex wine complements the spice and freshness of Asian food.

Only a handful of Australian vignerons grow roussanne; those that do are passionate about its long, lingering flours and its versatility with food.

Roussanne ripens late, often after many red varieties, and as harvest approaches develops its signature flavours of sweet ripe pear and minerality. The complex textural characters and added layers of flavours I seek are coaxed out by traditional winemaking techniques—'wild' ferments in aged barrels and resting the wine on yeast lees for a year, with occasional stirring.

The resulting deep and complex wine complements the spice and freshness of Asian food as well as traditional and robust French and Italian dishes.

Serve just lightly chilled... and enjoy!

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JAMES HALLIDAY...94 POINTS (2021)

'Part wild-fermented in used French oak, part in stainless steel, matured on light lees for 15 months, stirred every 6 weeks. It has all come together very well, the colour enticing, the flavours of ripe pink grapefruit and melon.'