Brad's first foray into the Adelaide Hills and it’s a wild one.
Picked early to capture the grapes tremendous acidity and aged sur lie “on lees“ in tank and in bottle to build texture. Wild fermented and zero sulphur added to keep it fresh and bottled unfiltered to build complexity. The wine is still, not a pet nat, and since it has no sulphur added it should be stored below 15C. It’s a gnarly little number, buckle up, this is one for the natty wine sector.