Sobremesa Fermentary & Blendery New Coat of Paint

I’ve always had a real love for chardonnay and find it one of the most versatile grape varieties. I also share a special bond with my dad through our mutual enjoyment of the wine in all its forms. These collaborations with like minded people, making beautiful product is always a nice reminder of why we started Sobremesa in the first place. So when we had the opportunity to use freshly pressed chardonnay skins from Al & Adriana at bandicoot run we jumped on the opportunity.

This was a pretty special blend of:
75 % | 6 month old saison fermented in a puncheon
25% | 3 year old table saison fermented in a hogshead.

Aged on around 500g/L of freshly pressed chardonnay skins for 8 weeks.

Packaged on April 18th 2024 and bottle conditioned for 5 months.

Aromas of nectarine, bruised apple and tomato leaf.

The palate is grippy & textural while maintaning a real freshness to it.
White peach & marmalade.
Phenolic but juicy.