Tinnyu 5pm Rosé 2025

Rosé made from Cabernet — and, in this case, Cabernet and Shiraz — can be incredibly unique. The examples I’ve tried (which sit at the higher bracket for Rosé ) are nothing like it’s usual counterparts. I often liken them to quince vermouth, and this is a crazy-good example. Boiled sweets, poached rhubarb, apple candy, watermelon and raspberry. I know what you’re thinking: that’s a lot of confected(ish) fruit. But alas, there’s also a line of lemon thyme, sage and wet-stone minerality. In the mouth, it is bright, juicy, and delicious: watermelon juice, white melon and white strawberry. There’s concrete-like phenolics and the feeling of fresh-water over rock, the latter potentially from glycerol. The acid is puckering and quenching, while lemon rind and a savoury finish make you want more. It is a joyous style, with no shortage of X-factor. I also note that 5% Chardonnay is thrown in at the end. This would be perfect in a girls’ sports bar — which is a wine bar that plays reality TV on big screens.

Cyndal Petty

Wine Critic at Winepilot

A hopeless romantic for wine and food, Cyndal is nearing 15 years in hospitality while still (just) under 30. A Chef-turned-Sommelier and award-winning wine professional, Cyndal recently left a Group Sommelier role where she curated seven wine lists across multiple venues and led the wine team to Gourmet Traveller Wine Bar of the Year—just months after opening. Now freelance, Cyndal is a wine consultant, event host, wine judge, and wine writer. Passionate about sharing wine’s story with the world, she brings a fresh voice and creative solutions to the industry. After studying and traveling through most of her 20s, she’s now based in WA’s southwest, proudly embracing her role as a WA coastal cowgirl.

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