If South Australia lays claim to a cult rosé of its own, then Adelina’s engagingly complex, tangy-savoury rosato is at the top of the list. This is a vivid, mouth-watering rosé from the top draw. At once dry, textural and varietal and yet so much more.
It’s made from the wild-fermented juice of Ann Lees and Adam Loveys’ Nebbiolo – some of the region’s finest, grown at their Adelaide Hills vineyard. Planted in 2002 the vines sit at 390 metres elevation on the brown grey sands of Woodside. From here, Adelina handpick and destem before filling a concrete fermenter by gravity. The two barriques worth of juice are saignéed after 30 hours and fermented in old wood with indigenous yeast. The wine is then simply left to sit quietly for six months in the same neutral barriques before bottling. Only 533 bottles made.