A rosé for the rosé-lovers, bare-cheeked on beach days, pulled cold and condensated straight from the esky. Crisp and gentle, dry and savoury. James Hamilton hasn't reinvented the wheel with this classic take, but by god he's got it turning smoothly. A crowd-pleasing pinkie, hand-picked, barrel fermented. Think wild strawberries and ruby grapefruit borne proudly aloft by slicing acid. Australian rosé as its own, confident thing.