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Schell’s Luxe Rosé first made an appearance in 2009 and since then, has only been produced in vintages Pete and Magali reckon have delivered outstanding rosé. Pete Schell explains, “Luxe is selected from only those parcels that have a particular aromatic and textural complexity. We are drawn to sections that display what we call secondary fruit—fresh and dried flowers, herbs, spice, minerality, white and green tea-like aromatics—rather than primary fruit, like fresh berry fruits etc.”

A blend of 66% Barossa Mataro with 26% Cinsault, and 6% Vermentino, this release is the first Luxe since 2017. Like the Spinifex Rosé above, the fruit was harvested by hand and chilled overnight prior to crushing. Before fermentation, the musts were macerated for around six hours. The wine went through a partial malo before maturation in in old French oak puncheons and demi muids. The Vermentino was fermented separately as whole bunches “with the goal of retaining freshness yet developing texture and aromatic depth”.

With more grip, more texture, and more savoury depth than their regular rosé, Luxe is Spinifex’s self-confessed homage to the textural rosés of France’s coastal Mediterranean vineyards—Bandol in particular. It’s incredibly vivid and focused, displaying enticing aromas of blood orange, cassis, pepper and bay leaf. The palate is energetic and chewy, crammed with silken texture and crunchy brightness, rousing to a reverberating, savoury finish. Totally delicious. If Australian Rosé gets any more exciting than this, do drop us a line with the details!