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Description
What started as a random idea at a Sydney tasting - pick whole-bunch Nero d’Avola, drown it in direct-pressed Shiraz juice, and let it ferment into something wild - has turned into one of the juiciest, most smashable reds in the Brash Higgins lineup.
For 2024, Cabernet has stepped aside in favour of Shiraz, bringing a new depth and vibrancy to the semi-carbonic fermentation. Whole-bunch Nero clusters were fully submerged under a wave of Shiraz juice, allowing fermentation to happen inside the berries, creating a wine that’s light, fresh, and packed with ripe, slightly candied red and blue fruits.
It pours a darkk garnet hue, with a nose of blueberries, wild strawberries, and a hint of musk. The palate is bright, juicy, and bursting with energy, with lively acidity and supple tannins making it perfect for a light chill.
Part ripple ice cream, part Grateful Dead reference, and part pure drinkability in a bottle, this is a playful, delicious take on Nero that disappears faster than you’d like. Limited as always - get in quick.
93 points
"Floral and lightly spicy, with a general cherry cola, Dr Pepper, sarsaparilla vibe. It’s predictably pale, a little herbal, with green peppercorn, young bay, violet, clove and ginger... Salumi, or pasta with tuna and olives, or grilled sardines agrodolce, or all … happy days."
- Marcus Ellis (Halliday Wine Companion)
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