Estate grown Vidal grapes were hand harvested late in the season by our faithful vineyard team, and sorted. The clusters were foot trodden to gently squeeze about 30% of the berries – everything was included in multiple-mini-fermenters of about 750 kg each. Wild yeast and malolactic fermentation took place simultaneously during the 31 day skin contact period. Gentle pressing, then settling in outdoor winter temperatures were followed by bottling with the inclusion of some lees. This wine is free of additives, including no sulphites.

Michael Godel - 90 Points - Wine Align
"The lees in this bottle is Pet-Nat like though without the rifermento in bottiglia it’s a wholly ulterior thing. The most chewy texture and clean, clean thoughts mix with the best acids that Ann Sperling’s pioneering skin-contact white have ever shown. Lemon and grapefruit, the great tisane and more. Deserving of all your respect."

John Szabo - 89 Points - Wine Align
"This appears to be the most deeply coloured orange wine ("skin fermented white") yet from Southbrook, also with heavy lees floating about in the bottle to make it very cloudy, an acquired visual, and taste, taste. The nose is wildly aromatic, lightly acetic, like bruised orchard fruit in the autumn, apple cider, saffron, fresh tumeric, dried daffodils, apricot purée, and the like - intriguing and complex to be sure. The texture is dry and dusty, grippy, firm, like green tea, and while the depth and finish overall are merely average, the initial flavour explosion is enough to erase memories of the future. I think this style is the best and most interesting use of vidal in a dry genre."