Tess and partner Jeremy have been making some pretty exciting wines for the past few years from their small site in Beechworth in the Victorian Alps. Their latest rose particularly jumped out at us when we tried it recently. A blend of Sangiovese, Pinot Noir and Cabernet Sauvignon, this is given a small amount of skin contact to bleed out some colour before being fermented totally dry. Plenty of flavour has been retained with preserved raspberry, a touch of ginger spice and orange peel citrus notes all interplaying and creating a very attractive and somewhat savoury rose. It has had 3-4 months on lees which has boosted palate weight and filled out the body of the wine very nicely. A very well constructed wine and our pick of the roses this summer. – Ches Cook, FWC.