Grapes were dried on old raisin racks in the Swan Valley for 4 days to intensify the dried fruit flavours. Processed by crushing, destemming, ferment happened on skins for a few days, and then into barrel. Wild ferment got this wine to 16.4% alcohol on it’s own, where the alcohol then killed the yeast. We topped this up with a neutral grape spirit to 18.5% before allowing some ageing in old oak.
Bottled unfined and unfiltered.
This is a decadent sweet fortified wine. Think christmas cake, fruit cake, chocolate, and plums.
Extremely limited!
