WINEMAKING‍ ‍

Destemmed + 5hrs on skins before pressed. Wild fermented

½ barrel ferment and maturation. ½ stainless steel tank ferment and maturation

Full malolactic fermentation

Unfined and unfiltered. 30ppm sulphur @ bottling.

SENSORY Dry, savoury + textural | raspberry | watermelon | rhubarb | aperol

FRUIT SOURCE Langhorne Creek on the banks of Lake Alexandrina.

LABEL ART Heath Wae

13%abv | 750ml

Clarete refers to the Spanish method of co-fermenting red & white grapes together - and happily lends itself to be chilled. It’s not white, it’s not red, it’s not rose, it is a magical melding that commands a category of its own.

WINEMAKING

Macabeo 50% | Saperavi 50%
Wild fermented + Co-fermented on skins for 5 days
Pressed into tank to finish ferment before transfer to 2 x old french barriques for 8 month maturation
Unfined + unfiltered. 25ppm sulphur @ bottling

SENSORY ‍ ‍Mulberry | Sour cherry | Sumac | Dried Lemon | Oregano

FRUIT SOURCE‍ ‍Bassham Organic + Biodynamic Vineyards | Riverland, SA

LABEL ART Heath Wae

11.5%abv | 750ml

WINEMAKING

Wild fermented. 100% destemmed into 700L Hungarian Ceramic Amphora. Extended maceration on skins - 240 days. Basket pressed. 30ppm sulphur @ bottling

SENSORY Bergamot | Tea leaves | Almond | Sicilian olive | Citrus

FRUIT SOURCE Meadowbank Vineyard | Derwent Valley TASMANIA

LABEL ART Heath Wae

12.8%abv | 750ml