This tiny batch (less than 300 bottles) of experimental wine is such a gem.
The wine’s name comes from our fascination with carbonic maceration and whole bunch fermentation – the magic here is in the early carbonic maceration perfumes of raspberry jubes and red liquorice, and the bright red crunchy plum and redcurrant fruit, with spicy notes from stalk contact early in the fermentation.
Further ’stalk magic’ was achieved by destemming the fruit partway through the primary ferment, taking all the stalks away before they could weight the wine down with extra savoury or bitter notes. This is a joyous pair of wines that shine a light on early drinking shiraz from our cool maritime climate. These wines are built to be enjoyed young to celebrate the bright fruit and perfume and they work brilliantly with tomato (think a margarita pizza), meat (your best sausage rolls, family beef pie or Shepard’s pie) or gently spiced curries of the beef, lamb or vegetarian kind – perfect winter drinking!