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.

Water, verjus, Stanley plum, beetroot, Shiraz grape skin, blackberry, fir pine, sugar, tamari, ancho chilli, french oak.

Store in a cool, dry place. Use a sparkling stopper to preserve carbonation. Refrigerate after opening and consume within 5-7 days.

Natural sediment may occur; agitate gently before serving. The use of natural ingredients may result in slight variances in colour and profile.