St Florence was made in a method we have come to adopt for wine grape beer refermentations. The organic 'smoke tainted' fruit for this beer comes from Bryan Martin's Ravensworth vineyard in Murrumbaetman. After being hand picked on 12 March, we put the fruit into a three week carbonic maceration before racking a portion of barrel 1835 (9 month old Gold) onto the semi-fermenting fruit on 1 April 2020. The beer and grapes macerated and refermented together for three+ months. The grape beer was then transferred off the fruit and washed with a portion of barrel 1768 (9 month old Gold) before bottling on 16 September 2020 and allowed to condition in bottle for 7 months before release.
At its release it has a great dark golden colour, nutty nose, earthy, savoury. Pear drop, creamy, vanilla cake flavours, late tropical fruit on the palate. Very balanced, with nice integration. - Topher Boehm