Bouncing over from Kangaroo Island, this glamorously named rosé is dry, although its bright copper pink colour could fool you otherwise… it has glorious aromas of rhubarb and rose petals, dried strawberries and fresh red cherries; it’s super-fresh and smashable and finishes with a little grippy tannin and zingy acidity. Just gorgeous!

Nick and Bec Dugmore have figured out the work-life balance game, combining work with pleasure from Bordeaux to Bali. Nowadays, you can find the dynamic duo in South Australia, with Nick focusing on wines out of Kangaroo Island and Bec producing wines from Adelaide Hills. They each have reasons for claiming these unique corners of SA. Nick is a South Aussie who is committed to cultivating Kangaroo Island’s reputation as a premium wine-growing region. Bec prefers the Hills, drawing from years of winemaking experience across hemispheres, or maybe she’s homesick for Scotland. Whatever the rhyme or reason, what is certain is that both Kangaroo Island and Adelaide Hills are excellent for producing the style of wine they love to make - food-friendly, light to medium-bodied wines that are juicy and just brimming with personality. From a climate perspective, Kangaroo Island and Adelaide Hills bear some similarities; for instance, both regions benefit from longer ripening seasons and develop full flavour while retaining plenty of natural acidity. These conditions are crucial to producing wines that are more finessed and aromatic. KI, in particular, is somewhat unique. The island vineyards benefit from a maritime breeze that keeps the climate consistently cool and dry, making organic farming a viable option. From vineyard to glass, these are wines made with love and long-sightedness. You’ve got to admire that.