MAKE ROOM IN THE FRIDGE FOR THIS JUICY CHILLED SHIRAZ
Since his purchase of 20 hectares of vineyard at Quindalup in Margaret River, Ben has been converting and regeneration the vines using organic and biodynamic practices, receiving it’s Organic Certification in 2017. The farm, along with Ben’s deft touch, are producing lively and energetic wines.
The style of ‘Nouveau’ emulates the vibrant, easy-going nature of Beaujolais Nouveau however, instead of Gamay, Ben is using Shiraz grapes and fermenting them as whole berries. This use of Carbonic Maceration during ferment allows the fruit to develop pure, bright red fruits with a dash of confection that makes it ideal for chilling down and slurping by the gallons.