The Beast, From Sunday 2019
Verdelho. Hunter Valley, NSW.
A Verdelho, but not as you know it! Sourced from a single site in the Hunter Valley, the fruit was fermented like a red wine, by fermenting the berries in a small tank for 10 days with skins and all. After this time, the fruit was pressed and the wine transferred to two concrete eggs for 3 months.
An enticing nose of bergamot, green tea, dried pineapple, hay and a hint of aniseed,. Don't chill it too much, and take the time for plenty of luxurious swirling in the glass to allow the multi-dimensional flavours to develop, and to best enjoy the sweet-sour tang.