Could be one of the hardest wines to list on a wine list, let alone ask for by name… Warwick Billings, a legend of cider making, makes the wine. It’s a no additive, Adelaide Hills wine, looks like some skin contact, definitely not filtered or fined by the volume of lees in bottle. One for the left of centre pile. It hissed and fizzed at me when I opened it. I couldn’t find any info on the wine anywhere, nor anything on the bottle to give more detail.
Light and dry, brisk with fizz, flavours and scents of green apple, farmhouse cider (light) and faint green almonds. Palate has a little more sense of fruitiness, but lean, and the wine finishes with a walnut husk smudge of texture and flavour, which could go down a dark path with time… generally, this feels pretty fun to drink! I like the wild nature of the wine, the sense of raw and alive is there too. I’d definitely drink this, though I know it is likely for a sect rather than the masses - The Wine Front