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 barrels 1862 (22 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 barrels 1829 (4 month old Gold), 1850 (4 month old Gold) and 1859 (4 month old Gold) before bottling on 20 August 2020 and allowed to condition in bottle for 8 months before release.
At release it has aromas of grilled pineapple, a creamy, savoury nose. Piney flavours, good weight and presence on the palate, light skins phenolic, a touch of stalkiness and grilled stone fruit. - Topher Boehm