2021 Brill Ramato

“Ramato” is what the Italians call this style — traditionally made with Pinot Grigio (or Gris), fermented on skins like a red wine. The result sits somewhere between a rosé and a light red, with heaps of texture and character.

This one spent three months on skins after ferment, which gave it a whole lot of grip, colour, and spice. To take the edge off and bring a bit more freshness to the party, I blended in a splash of Shiraz Rosé. It still has all that wild, savoury, orange-wine energy, but it’s way more slurpable now — soft around the edges, but still gutsy enough to keep it interesting.

Looks like a dark rosé in the glass, drinks like a chilled light red, and absolutely shines when served a bit cooler than room temp. Oh, and the price? It’s got nothing to do with the quality — I’ve just got a fair whack of it and want it out in the world.

Perfect for curious drinkers, picnics with people who ask questions, or anyone who reckons wine should be fun first and serious second.

This wine’s all about versatility. Bang it on the table with:

– Grilled octopus or sardines – something smoky, oily, and full of flavour.
– Miso-glazed eggplant – earthy, sweet, and a bit umami — the wine’s structure loves that.
– Charred veg or roast pumpkin with dukkah – plays off the spice and grip.
– Or honestly? A good ham and cheese toastie. It doesn’t need to be fancy to make this sing.