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apples (vs. foraged). Made with Kingston Black, Somerset, Redstreak, Dabinett, Golden Harvey, Bramley, Yarlington Mill and Huonville Crab apples.

Natural fermentation kicked off with a pie de cuvee (the winemaking equivalent of a sourdough starter) and finished completely dry. Secondary fermentation in bottle has given it a healthy level of carbonation, which plays nicely with the lightly drying, tannic finish. There’s no sweetness, and though there is definitively some apple character shining through, there’s a lot of complexity and depth here too. Ver menos