Raspberry Shrub wintersolstice indigenous yeast and barrel fermentation

indigenous yeast and barrel fermentation impart genuine richness and texture to this multifaceted and textural Pinot Gris

A bit apples and pears to start

these wines spend a minimum of six years on yeast lees with further aging under cork

Black Pudding (500ml)

Our Apple Pepperberry Paste

Raspberry Shrub wintersolstice indigenous yeast and barrel fermentationWild Mother have just launched a Raspberry, White Tea and Organic Apple Cider Vinegar Shrub, which is a super delicious and very healthy non alc aperitif syrup. It is designed to be served with soda (but can also be used in cocktails etc.) and has a really intense Tasmanian raspberry aroma and taste. It is made with over 50% Tasmanian raspberries (Derwent Valley) and is best mixed at a rate of one in six with soda and served on ice (ie 30 ml syrup