An italian variety, lighter in alcohol with citrus and salty characteristics. Fruit sourced from the Kelly vineyard just Nth of Margaret River. Wild ferment with in a mix of oak and tank. Unfined and lightly filtered.
Bright lemon and jasmine on the nose and a typical touch of saltiness on the palate. Light and fresh. Summer in a glass!
Label art by Chloe Wilder
2017 Petit Verdot
Wilyabrup fruit, fermented for two months on skins, basket pressed to 2yr old French oak. Bottled unfined, unfiltered. Cherry, raspberry and dark chocolate.
50/50 blend of Organic Mourvedre and Grenache. Pressed directly to stainless steel. Wild ferment with lees stirring.
Unfined and unfiltered.
Label Art by Silly Pear
2017 'The Seeker' Syrah
Raspberry crème and white pepper, candy red fruit. Elegant and savoury. Fruit is sourced from the great southern. Organic/Bio Dynamically grown and made with minimal intervention
2018 Red Blend
50% Touriga Nacional in the 2018 blend with 35% Mataro and 15% Shiraz. Light yet concentrated. Elegant yet powerful. A European style red made to be enjoyed with pizza or pasta.
80% whole bunch wild fermented, basket pressed to tank and bottled to enjoy now!
2018 DaBois 'Vin Gris'
An experimental wine new to the range in 2018, Semillon is cold pressed on top of Pinot Gris skins and left to ferment for 7 days. Bottled unfined and unfiltered, its spicy, dry and delicious.
Take me to the shop or for more info contact Taryn at firstname.lastname@example.org