Das Juice Prosecco
The 2019 Das juice Prosecco is made from the Glera grape variety from the Alpine Valleys in Victoria. We decided with this one to make a Col Fondo style prosecco (essentially a Pet Nat). This meant a single fermentation in the bottle with a juice addition to get the bubbles. The wine was disgorged so only very fine lees remain. - Das Juice
Konpira Maru Admiral Akbar
The idea is to make a textural but smashable white that is great with sardines. In contrast to the Adama, it is fermented on skins, but pressed at the end of ferment to protect the juicy character of these grapes. We love semillon for its malleability certainly show this range.
Light straw with a bronze tinge. A nose of musk stick, lemongrass and pawpaw. An oily but textural front palate finishes with coriander seed and fennel. Firm but integrated tannins and crunchy acid make it a great drop with food. - Konpira Maru
Frankly, Bob Made This Chardonnay
Treated very gently in the Blue Mountains winery of Bob Colman and son, this wine rests on lees after natural fermentation, bottled without additives. It’s a heady wine, strong in lemon balm, oatmeal and grilled nut perfume, though a floral whiff and saline notes chime in. The palate is soft yet bright, supple yet holds a lift of salty-mineral character amongst the ripe apple and light cashew nuttiness. The wine finishes savoury. There’s a lot happening here, alongside a lot of drinkability.
Bass Phillip Pinot Rosé
Delish rosé from one of Australia's holy grail pinot noir estates. Organically and biodynamically farmed. Light and bright. Vivid red fruit and berry perfume. And a hint of spice and briar patch. Complex, classic and utterly well-made.
A one-litre blend of Alicante (aka Grenache) with a splash of Carignan and Alicante Bouschet, this one’s light and funky fresh. Briar patch, bullet lollies and amarena cherries up the wazoo. 6 months in steel keeps the acidity nice and bright. Perfect summer BBQ red, great slightly chilled.
Cre Yering Cabernet Sauvignon
There's juice thrown over a carbonic maceration so you get a kind of skinsy version of the popped fruitiness of cassis shot through with green herb and spice. It's a darn straight awesome red of ultra vibrancy, crisp texture, slurpy acidity and generally just darn chuggable feel. Fruit comes from 'dad's vineyard' in the Yarra, so the local knowledge is strong on best usage. And best it is - such a summery red. Drink with a chill out of carafe. Hurry.