Maison de Turps l'Hypocrite Pet Nat 2022
The Pet-Nat is 50% shiraz from organically grown grapes at Ablington Vineyard in the Hunter Valley, and 50% zibibbo from a couple of kilometers down the road at Bonvilla Vineyard. Both parcels of fruit got a wee bit of skin contact, with slightly different treatments. The shiraz underwent carbonic maceration for seven days for a more gentle extraction while enhancing floral aromatics, and the zibibbo was destemmed and macerated on skins for seven days. The wine has a very lifted and floral nose, with a lot of red fruit generosity. This translates to the palate with persistent effervescence and a lovely touch of structure and roundness due to the skin contact and malo, whilst retaining liveliness and vibrancy. - James Turpie, wine maker
Fin Wines Dandelions and Bumblebees 2021
A curious and quixotic blend that results in a zippy, zingy white wine that shares a bit of DNA with wilder orange wines but hauls that back into its refreshing and bright core. Scents of stone fruits, preserved lemon, ginger and flavours are pretty much similar to that. FIN Wines are big innovators (see their can wines, their flavoured piquettes, their fruit and wine blends!) and their wines feel edgy and alive - this always gets us thinking, and yet drinkability is always inherent too. A wine for a warmer day and a good chill (and something chilli, spicy). Ready the Esky!
Salvatore Marino Vino Del Giorno Bianco 2020
White wines from Sicily have a very kindred nature to our eating and drinking culture in most of Australia - they’re an island, we’re an island, we have sunshine (hopefully!) and an abundance of seafood, which makes a lot of sense alongside fresh and frisky white wines. Produced here from inzolia with some moscato in the mix, this is a textural, citrusy, briny-minerally white wine of huge refreshment factor and general vivaciousness. Perfect for casual drinking, but also has a bit of something extra to make the occasion feel special.
Somos Naranjito 2021
This is verdelho to put some air in your hair. Indeed, this continues to be one of the world’s most interesting and complex expression of the much-maligned variety. A portion spends a month on skins the other lot spends 180 days on skins - pretty epic approach here. The fruit comes from biodynamic farmed vines. Heaps of ginger spice, tangerine, orange peel, baked pears, and hints of toffee apple on the nose, with a compelling full palate, textural and soft with bright orange pith, mandarin crunch, and soft nutty savoury notes. It has serious complexity and length on its side. Really, proper, awesome orange wine. Love this. Such a ride.
Brash Higgins Moon-Yay Pinot Meunier 2021
Our first foray into the Adelaide Hills and it’s a wild one. Glowing peach in appearance. The wine is dry yet exudes wild berry, hibiscus-tea, maraschino cherry and ginger aromatics. Out of the gate, it delivers high refreshment with sweet and sour wild strawberry, orange zest and rose petals followed by a zingy, crisp finish with pucker. A gentle, bread note on the tail end from the time on lees adds interest. Drink now and very chilled. This is the definition of a summer quaffer. - Brad Hickey, wine maker
Chouette Spezzato 2022
Hand-destemmed sangiovese whole-berries were fermented in free-run juice of the same, making for a jubey aperitivo style. A few months in large format oak puncheons brings some savoury weight into an aromatic and super-fresh style. Cherry, strawberry, fleshy yellow plum and aperol vibes. Light chill on ice & drink in the sun. - Tom Daniel, wine maker