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Many moons ago, in South East London, a humble Englishman named Rufus was revamping a local pub. One afternoon he invited his Australian comrade, Rogers, over to join him and to muse about the misunderstood nature of Rosé. Rogers agreed with Rufus; the people down under just didn’t get it either.

Following that meeting, the two friends resolved to plan a reconnaissance trip with their families to Kangaroo Island, South Australia. They would surf, fish and nut out a plan to craft an original Rosé that would go in Rufus’s Pub and hopefully begin shifting some preconceived ideas.

The duo worked fast. They found a nearby vineyard bursting with old Grenache and by the following year had produced their very own savoury Rosé that challenged the traditional styles of of Travel or Provence. The wine was delicate yet cool-edged; the kind of drop the Australian Summer had also been crying for. The next step was clear – it couldn’t just be Londoner’s who got to enjoy this taste. 

Soon Rogers and Rufus were supplying over ten pubs with their Rosé, having made a name for themselves as characters not dissimilar to their vino: likeable all year round. Eventually, R&R made its way to Rose Bay as the feature wine in Regatta’s Bottomless Rosé Brunch Series.

We caught up with Rogers himself to talk more about bending the rules of branding, brewing and drinking before noon.


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REGATTA (RB): Rosé brand narratives tend to be quite Summery and feminine, how does R&R stand out from this? What was the process behind building the identity?
ROGERS (R):
Our identity wasn’t created by international brand geniuses; it was born over a beer down at the beach. The brand reflects a lifestyle filled with enjoyment, a true story of friendship and the idea that every experience no matter how challenging can always be made fun.

RB: The Barossa region in South Australia is heralded for producing some of the countries finest wines, why is this?
R:
Since the 19th century “wine people” have declared the Barossa as the winemaker’s paradise – a place capable of producing outstanding quality wine across a breadth of styles, varieties and flavours. The Barossa is also home to a huge range of soil types making it one of the most geologically diverse regions in Australia. Perfect for the drop.

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RB: What is one of the hardest things about making wine, year in and year out?
R:
The biggest challenges in making wine are adapting to the seasons. No two years are the same but we are always seeking continuity in our style so that people can trust us. Mother Nature regularly throws a curve ball in her variation of sunshine hours, temperature and rainfall. It keeps us on our toes each.

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RB: What can you tell about a Rosé from its shade of pink? Does darker mean sweeter, or lighter mean tangier? Are there any hard and fast rules?
R:
The only definitive thing the various shades of pink indicate is how long the grape juice stayed on skins before being pressed. The lighter the colour the shorter the time the juice spent in contact with the grape skins. We don’t want phenolics or anthocyanins to colour up. R&R were ahead of the shift to lighter colored Rosé becoming de rigueur, just as the trend to drier styles of wine has too. Beware of thinking a lighter ‘eye of the perdrix’ colour means that it is a dry wine.

Regatta Rose Bay Brunch Series runs every Sunday from 10AM – 12PM until 31st March 2019. Keep an eye on this blog for Part II of ‘Who are Rogers and Rufus?’

To book a table for the Rogers & Rufus Brunch Series please follow this link

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