Not the label you were probably expecting to see here, but listen to this... A few years ago winemaker/boss of Brokenwood Iain Riggs and his winemaking team were having a chat with our Mike Bennie about what to do with a new, wooden egg-shaped barrel that was arriving. Suggested perhaps skin fermenting some semillon, and Ian who had attended most of the Rootstock Festivals had his eye in for an orange wine style. There has been previous releases of this wine but in 2018, the team put some semillon aside from a vineyard that’s farmed sustainably, let wild yeast take care of the ferment inside an 300-litre egg-shaped oak barrel and the semillon sat for 352 days on skins. Yes, 352 days… it was then pressed without fining or filtration and bottled matured for a considerable time before release. Beautiful golden colour, whiffs of salted nuts, bergamot, lemon curd and fino sherry. Nicely layered texture in the mouth, with a nice bit of grip. It’s a landmark wine from Brokenwood and an incredible expression of orange wine. So much going on. Only 420 bottles of made.