95 points - "From certified organic, dry-grown shiraz vines, 18 months in barrel, with 10% perpetual reserve aged under flor. This is the reserve version of acclaimed sommelier (and Dr of wine sensory science) Marcel Kustos’ rosé. It’s a tiny production, which the hand-applied Dymo reserve sash attests to. The colour is something like burnt orange with red tints, the nose stripped back from overtly fruity notes, though ample cherry, strawberry, redcurrant and pomegranate lurk within, the savouriness of long barrel ageing, positive touches of aldehyde and chalky, waxy, nutty flor notes taking the lead. The fruit is amply there, swelling on the palate, a textural swirl arrested from looseness by the tail of those savoury elements, with fine tannin in support. Thoroughly individual. Not for everyone. Nor is it meant to be. It’s very good though, and it will likely age very well, too." - Marcus Ellis (Halliday Wine Companion)

94 points - “Peach, ripe strawberry, orange peel, almond friand, some mint and chamomile. It’s a rich and nutty wine, lots of poached strawberry and almond meal, blood orange, quite slippery and saline, with some sweetness, a little kombucha tang, no shortage of flavour here, fine chalky tannin, then acidity offers some bite, but that generosity of flavour is quite a thing. It doesn’t hold back on that front. It feels like a wine that’s made with a distinct style in mind, and that’s a good thing for me. Complex, a whole lot of stuff happening here. Different, but very good.” - Gary Walsh (The Wine Front)

93 points - “The wine opens with an attractive, if not somewhat sweet, perfume – red cherry, raspberry, rosehip tea, a touch of brioche and faint sea spray notes. The palate is somewhat similar, with more pronounced savoury nuttiness, green almond and cashew, and a briny mineral undertow, finishing deep, chalky and refreshing. This has a lot of interest, set to an alternative kind of rosé style with complexity as a byword. Delightful drinking.” - Mike Bennie (Halliday)

96 points - “Fruit is beautifully ripe with a lick of wild strawberry and raspberry compote, tangerine acidity and a fine mesh of subtle tannins. Flavour for days and a lovely dry and savoury cured jamon finish. This wine continues to evolve its style, by tweaking one chosen element at a time. It’s a celebration of artfully handled fruit and deliberate, chiselled handling in the winery. Superb. Drink now with almost any dish you can think of. I’d go for mussel in white wine and frits.” - Shanteh Wale (Wine Pilot)

2023 Vintage
• Region: Sellicks Hill, McLaren Vale
• Alcohol: 12.6% ABV
• Volume: 750 mL

Over the years, I drew inspiration from various wine styles—sparkling, white, rosé, red, and fortified—to craft a collectible rosé. I searched for the right vineyard and ultimately selected a sandy vineyard in Sellicks Hill (McLaren Vale), planted in 1990, dry-grown, and certified organic.

The winemaking process for the 2023 vintage represents the culmination of techniques I have refined since 2021. The grapes were whole-bunch pressed, wild-fermented, and aged in various ancient barrels (puncheon and barrique over 15 years old) with an extended élevage of 11 months—longer than in previous years.

In 2021, I began a perpetual reserve aged under flor to introduce complexity, savouriness, and texture, akin to the perpetual reserves used in Grower Champagne. This reserve contributes 10% to the 2023 rosé, enhancing its character.

While this wine offers a different style compared to most Australian rosés, every step in its creation was intentional and deliberate, resulting in a serious and complex wine.