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Savouriness, difficult to put into words, it is in the same family as earthiness and umami, one of those fleeting things that you recognise as you taste it and a trade that I am always looking to emphasise in our Sangioveses.

Palate memory is a wonderful thing - we are often quite amazed at the power of a sip of a certain wine to instantly transport the drinker straight back to the time, place, company and flavours experienced in that precise moment.

Writing wine tasting notes is a job I tend to put off, but once I get started it’s quite engrossing to pick out the elements of the blends I’ve created and try to match them with the right descriptors.

I can still feel the sting of the boot to my eight-year-old rump when Dad found me, happily walking home from a bit of night fishing in the King River near home.

Last year we restored two of the central tobacco kilns that are part of our main farm building to create a special tasting and events space. We have called it the Kiln Room.

There has been talk in wine circles for over twenty years of a Rosé Revolution. I’m not sure if it’s actually happened yet, but our rosé story is more of an evolution than a revolution.

Rosetta Pizzini, my beautiful mother-in-law, left school at the age of 14 to work in an osteria in her home town of Bolzano, northern Italy.