Our third release of Rosa is based on Nebbiolo from the Freeman vineyards in the Hilltops region (near Young). Pressed after 12 hours on skins, we then fermented as cloudy juice, with naturally occurring yeast, on solids, in old puncheons. Maturation then took place on lees in barrel for almost 4 months. No fining agents used. This is one of the most exciting wines I have produced. Outside of being the first time I’ve worked with Nebbiolo, it just kept showing so many amazing aspects of its personality throughout production – and it kept evolving. Be it the range of aromatics and flavours of offer, or even the colour, it was almost entirely different every time I tasted it.

“The Indomitus wines are unique expressions of Semillon and Shiraz. These are wines that marry natural process with carefully placed winemaking artefact; evidence of my hand as a winemaker, attempting to control aspects of the outcome. Hopefully the wines will lead you on a journey of discovery and enjoyment; they are designed to challenge and compel you with every sip.” — MATT BURTON, WINEMAKER