2021 Savagnin

Notes from Alicia and Mark - the people behind Borachio.
Whole bunch pressed, fermented to nearly dry, then to barrel for a rest. For whatever reason I’ve always been drawn to the salty side of life, maybe growing up on a peninsula, being naughty kids hooning around in tinnies, going fishing, getting as much hot chips as you had loose change, ripping oysters of the rocks... yeah makes perfect sense when I write it down. AGES ago, Alicia and I used to get fish & chips and head to a spot next to Wamberal lagoon. We’d get your classic fish cocktail and if a dole/royalty cheque had come through, I’d splash out on some crumbed scallops, in all their sweet and salty glory, with a proper lemon squash to wash it down. Good times.