Bryan Martin has itchy feet and a curious mind, he drinks broadly, thinks outside the box, loves a challenge and doesn't shy away from a diversity of winemaking application. As an avid fermenter of things beyond grapes (his sourdough is incredible, let alone kimchi and pickles), flor yeast, that which is found in sherry, and, importantly Jura's famed vin jaune winemaking, was another thing to have a crack at.
Taking inspiration from wines of Jura, Bryan decided to ullage and let go four barrels of a nebbiolo rose he produced in 2017. Flor yeast took hold, producing a protective layer on the oxygen-affected wine. The rose wine has taken on the amazing saline, nutty, savouriness and fino-like refreshment found in vin jaune wines, but with the lurid pink colour, cherry-meets-rose petal scents and cherry-meets-pomegranate flavours, this is perhaps one of the most amazing, unique, thirst-quenching, complex and fascinating Australian wines we've seen. In short, it is completely amazing. Only four (ullaged) barrels were produced, so this is really a very limited release and not to be repeated in the same way. We are already drinking our allocation at pace. It's time you locked down this totally wild, brilliant, idiosyncratic wine.