St Walter is an Australian Wild Ale made with red wine grapes, named for Topher and Bernadette’s first son.
St Walter Gamay was made by blending barrel aged golden mixed culture fermentation ale with 60kg of beautiful handpicked, whole bunch Gamay from Ravensworth Estate in Murrumbateman, NSW. After a four month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature in bottle for five months before release.