Emma and Andy of Rasa Wines are giving us some pretty playful wines from the Barossa. Early Nancy is a blend of Cinsault, fermented using Carbonic maceration for 10 days, then whole-bunch pressed into large barrels. The Mourvèdre is stomped and macerated for 6 hours, then poured over the top of the Cinsault. After which, Grenache is added to the blend, making for a veritable fruit salad ferment. The result is bursting bright fruit flavours. We would advise to chill it slightly for maximum pleasure.