It’s always about the colour. The first Rose I made in Australia was 1981 from Cowra Cabernet Sauvignon for Rothbury Estate, and not another one until 1992 when Neil Perry asked me to make a Rose for Museum of Contemporary Art. Colour: Very much the Mediterranean style; salmon pink, light in colour. Aroma: Aromas of Radish and slight marzipan. Palate: Flavour is dry with no sugar and a lighter alcohol taste of 11.8%. The wine is majority Grenache from Rylstone with lashings of Zinfandel, Cabernet Franc, Merlot and Shiraz from the other vineyards that are organic. Fruit fragrance is from Grenache, flavour is from the other more powerful reds.