Dry, savoury and oh-so-clever, this is Luke Lambert making rosé for people who love wine, not just a pink drink. It tastes of red raspberry fruit, with a grippy finish and real energy, with the flavours only lifted up by the minimal handling and handmade style. If anything you want to drink this over dinner and appreciate all the cool textures crammed in.

The world of wine is governed by age-old rules and regulations, traditions and conventions, and sometimes someone has to come along and rip the guidebook to shreds in order for progress to be made. Step up, Luke Lambert, a homegrown talent who cut his teeth in the world-beating Piemonte region of Italy, and brought the best of what he found there back to Australia, where he’s quickly becoming regarded as one of the best new vintners out there. Lambert claims to make his wines by ‘feel’ - doing away with much of the fussy technicalities of winemaking, and keeping things as simple and earthy as he can. This means using wild ferments, long maceration times and old fashioned basket pressing, among a long list of other, rustic techniques that allow the quality of the soil and the spirit of the Aussie climate to come through in the glass. This is no gimmick, though - Lambert is on a mission to make the best wines he can, using great fruit grown on some of the country’s best land.