Damn! More like this please.
On skins for 48 hours, wild yeast fermented with 7g of residual sugar per litre.
This is weighty and tasty. I could sip on this all afternoon - no sweat. Sure the residual sugar helps it slide down that little bit easier but the textural appeal and the moreish stone fruit and canned apple like flavours add further appeal. Acidity is well balanced and a dash of spice keeps this humming.
Insider? Get it inside ya!
Region: Clare Valley
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