2018 Adelina Nebbiolo Rosato, Adelaide Hills

A complex, tangy-savoury cult Rosato if ever we tasted one! It's made from the wild-fermented juice of Bowe Lees-Lovey Nebbiolo, and there are just two barriques worth, filling only 456 bottles. Working with a mix of clones, Ann Lees and Adam Lovey grow some of SA’s finest Nebbiolo at their Adelaide Hills vineyard.

The site was planted in 2002 at 390 metres elevation on the brown-grey sands of Woodside. From here, Adelina handpick and destem the grapes before filling a concrete fermenter by gravity. The 500 litres or so of juice are then bled-off after 30 hours and fermented in two old barriques with indigenous yeast. The wine is then simply left to sit quietly for eleven months in the same neutral barrels before bottling. The result is a mouth-watering yet generous and complex wine—at once dry, textural and varietal and yet so much more. As always with this limited release, fortune favours the quick.