NON 9 Oaked Blackberry & Plum

FRUIT - Plums and beetroots are roasted separately to intensify the sugars. Fir pine needles give a forest floor aroma across the top of the nose. TANNIN - French oak and red wine skins are cooked at very high temperatures to extract maximum tannin. SALINITY - Gluten free soy sauce (Tamari) provides salinity and creates a moreish sensation. ACIDITY - Verjus from Viognier grapes from the Goulburn Valley, Australia. BALANCE - A touch of raw sugar added to the blackberries to take the edge off the tartness.