A blend of 60% Zibibbo, 30% Chardonnay, and 10% Riesling all fermented on skins with indigenous yeasts. Tropical fruit salad in the glass, pack it in an esky, and head to the beach!

This 100% Gewurztraminer was fermented on skins for two weeks and then pressed to older barrels for six months rest on full lees. Highly aromatic with layers of musk sticks, apricot skins, fenugreek and cardamom. Heady and unctuous, it has a slippery palate with luscious, sweet tropical fruits carrying skinsy grip.

A blend of macerated Huxelrebe, Wurzer and Muller Thurgau. Salty and savoury, skinsy and citrus pith, curd and lemonade fruit. Orangina, peaches, an abundance of citrus fruit and phenolics. Refreshing acidity and devilishly moreish. This is an undisgorged pet nat, and whilst its not as lively as previous vintages , it is best to serve well chilled- Vivant Selections.

Grenache (35%), Carignan (20%), Viognier (10%), Mourvedre (9%), Syrah (9%), Malbec (7%), Sauvignon Blanc (5%), Pinot Gris (5%). All sourced from a mixture of blocks Dan picks for the other wines he produces across the Barossa, the fruit is picked early for the Rose separately for freshness. Most of the varieties are fermented separately and pressed straight away to a mixture of stainless steel and larger format oak. The exception is the “Farmer exploration block” of Sauvignon Blanc, Gewurztraminer, Viognier, Pinot Gris which are fermented together on skins for 20 days then pressed into old French puncheons and a 100 yr old oak Foudre (1600L). Elevage is until early August in which it is racked off lees which can sometimes create a slightly cloudy wine. A small amount of sulfur was added before bottling.