From winemaker Ben Leen:
Grapes: Drystone Vineyard, Gibbston.
Volume: 1T hand picked
100%Destemmed into 1T Open Top Fermenter. 15ppm Sulphur added (bugger all)
Saigneed (siphoned) off 180L for seperate ferment after 5 days cold soak. Wild Ferment. No additions. Bottled at 15g/L Residual Sugar. Painstakingly hand
disgorged.
Total Production: 200 Bottles
Intense cherry, rhubarb and grapefruit. Some spicy florals there to make it interesting. Fresh, bright, thirst-quenching. Pop the cap and enjoy!