Here’s a rosé made from 100% handpicked, whole bunch pressed syrah from Andrew Fox’s vineyard, where it’s fermented with wild yeasts and spends 5 months in barrel to introduce extra complexity. A portion of original juice was snap-frozen at pressing and then added back to the wine at bottling to kickstart a second ferment in the bottle and create a spritzy mouthfeel. Not fined or filtered, it’s got funky, slightly smoky, red apple character, ultra-fresh acidity and marathon-like length of flavour.
Sip with: watermelon, snowpea, feta and almond salad.
To buy, email: silverwing@inorbit.com
