Picture This is a blend of pears, Vidal and Riesling. The perry and Vidal portions are barrel aged for added texture. Each grape with skin fermented lending the blend aroma memories of apricot ice tea. It drinks like a delicate sparkling wine, with so much more depth.
Think mangos and coconut milk but make it champagne!
What’s it like…. Brutalist yet tender, it starts quite tropical (mango/pineapple) with underlining flavours of lemon peel, structured Oak and Thai basil. It finishes with a subtle red berry note that might just be a trick of our minds.
After laying in glass for six months it’s become something incredible. Drink now or cellar for years.
Wild fermented with our native microflora.