Out of the Great Southern region in WA. A few hours’ skin contact for flavour, then pressed for a quick overnight settle with no enzyme or sulphur. Cloudy juice then racked to a ceramic egg and a brand new French oak puncheon for 100% natural fermentation, then left on lees for 7 months.
Minerally characters here, and you’ll see that texture is pleasingly powdery and puckering rather than sleek and racy. All citrus, perhaps some grassy herbs in the mix, super fresh and exciting to drink- Mike Bennie.
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