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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!