What is Qvevri? The wine-making process involves pressing the grapes and then pouring the juice, grape skins, stalks and pips into the Qvevri, which is sealed and buried in the ground so that the wine can ferment for five to six months before being drunk. Most farmers and city dwellers use this method of making wine.

Made from 41% Sauvignon Blanc, 29.5% Semillon, and 29.5% Chenin Blanc: all sourced from dryland vineyards in Darling. Each variety was destemmed and gently crushed into two qvevri, where fermentation began spontaneously within three to five days. Fermentation lasted around 14 days, with the cap punched down gently by hand using a traditional wooden tool four times daily.

This vintage spent six months on the skins, allowing for deep phenolic development and a textured, golden-amber profile. Daily gentle punch-downs continued throughout. This is our first time pushing the skin contact this far and the results speak for themselves. No additives or adjustments were made; the wine is preserved naturally by its grape tannins, with no added SO2. Bottled unfined and unfiltered, with some natural sediment expected.

Tasting Notes:  Shows a straw-yellow colour with a subtle amber tinge. The nose offers peach, spices and bruised apple, with hints of pawpaw and nuts. The palate brings citrus, bright acidity and broad tannins that add structure and texture, finishing dry and expressive. When you first smell the wine, reminds me of Simply Asia Stir fry, as you just open the box. 

Food Pairing: As soon as you smell the wine, pick up fried match stick ginger and garlic. This wine is best friends with asian food. Think pot stickers, stir frys and anything that is aromatic. From Asian to Thai. This wine will work. Something different! 

ANALYSIS: ALC 12.5% | TA 4.8g/L | pH 3.79 | RS 1.8g/L