A Cabernet Sauvignon made as a rosé, and made seriously. Pale copper-pink in the glass, red-currant and pink-grapefruit on the nose, and a dry, savoury, almost saline finish. This is not a poolside afterthought.

Variety: Cabernet Sauvignon Winemaking: Direct press, cool-fermented in stainless steel, four months on fine lees before bottling. Serve: Properly chilled, all year round, with anything from charcuterie to a Tuesday.