Ros Ritchie Cuvée Robert 2020 from Victoria’s high country is a traditional‑method sparkling rosé de noirs made from nebbiolo, showing a beautiful garnet‑rose hue, fine bead and a wonderfully savoury, grown‑up personality. The nose is all wild strawberry, raspberry and blood orange with hints of rose, dried herbs and subtle brioche complexity from time on lees. On the palate, Ros Ritchie Cuvée Robert 2020 is dry, mouth‑filling and textural, with savoury red‑berry fruit, a whisper of phenolics and crisp acidity driving a long, refreshing finish.

This is a serious food sparkling – brilliant with antipasti, charcuterie, grilled salmon or tuna, and rich seafood dishes where its savoury nebbiolo edge really sings. It also pairs beautifully with duck, roast chicken and earthy mushroom tarts, offering enough structure and flavour to stand up to more robust plates. For Adelaide summers, I’d serve it well chilled in a white‑wine glass to let those red fruits and savoury notes open up.

What sets Cuvée Robert 2020 apart is the unusual combo of nebbiolo and traditional‑method craftsmanship – you get fine bubbles and autolytic complexity wrapped around serious, textural red‑grape structure. With strong critical form for the style and the producer’s reputation for elegant cool‑climate wines, it’s a classy, distinctive Aussie sparkling rosé that rewards both sipping and thoughtful food matching.