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2021 Spinifex Rosé Barossa

A riot of wild red berries accented with earthy complexity, this is at once bright, juicy and forward while having gently earthy mineral notes, textural across the palate but decidedly dry.

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  • 2021 Spinifex Rosé

    A riot of wild red berries accented with earthy complexity, this is at once bright, juicy and forward while having gently earthy mineral notes, textural across the palate but decidedly dry.

  • 2020 Spinifex ‘Garçon’ Grenache

    Sourced from three sites, with vines from 55 to 90 years old, Pete Schell crafts the fruit into a democratically priced everyday wine that over delivers in a major way. Crushed red berries and cherries, spices and florals leading to a palate shot through with rocky and earthy minerality, the balance impeccable.

  • 2020 Spinifex ‘Esprit’

    Built from mataro, grenache and cinsault, this illustrates what makes blends so compelling – each component pooling into the gaps left by the others, leaving a seamless whole, laced with ripe red fruits, spice and floral notes, the palate supple, with fine grip and natural freshness.

  • 2021 Alkina Kin Semillon

    Under Alkina’s exploratory Kin label, this is all old vine semillon, planted in the 1950s, with a whisper of skin contact bringing out some dried ginger and a pleasing drying pucker to the floral, lemon-scented fruit.

  • Koen Janssens

    The Bink label is part homage to Koen Janssens’ heritage, with the prominent “B” an echo of the bumper stickers of the late 20th century, denoting Belgium, but it’s also a flag for the type of wine you’re about to drink. Designed by Janssens, the hand-drawn labels steer the drinker down a path suggesting minimal intervention and unconventional styles. Janssens focus is on varieties that excite him, from established stars like riesling and grenache to those less familiar, like alicante bouschet and zinfandel, coaxing out vibrant and fun expressions that speak of place.

  • Riley Harrison

    Riley Harrison’s own wine project started very small and stayed very small for quite some time, allowing him to focus on the detail. That patience has paid off, with the Harrison fruit now coming from some of the finest vineyards in the Barossa, McLaren Vale and the Adelaide Hills. Harrison makes a syrah and a grenache, both of which are 100 per cent whole bunch, while his roussanne and grenache blanc blend sees a judicious amount of skin contact before being raised in neutral oak, building detail and mouthfeel. His wines are approachable, bright and textural, with endless layers of refined detail.

  • Jack Weedon

    Jack and Tash Weedon’s Rollick label is built around the bright, drink-now styles of wine they love to drink themselves. Working with grenache, shiraz and viognier from the Barossa, riesling from the Eden Valley and fiano from the Riverland, the fruit is picked earlier to retain freshness, while less time in oak or tank has much the same impact. The Rollick wines are instantly recognisable wines of variety and place, but with the vibrancy and freshness dials wound to maximum.

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