A blend of many wines across 4 vintages, some sweet, some dry, all natural and organic fruit.
25 different herbs, spices, aromatics and fruits. Local wild and foraged ingredients from Foxground on the South Coast of NSW. A dryer style of Vermouth, with an amaro (ish) lingering palette. Some of the infusions include; bush lemon, cumquats, naval oranges, lemonade fruit, wild fennel, dandelion roots and flowers, wormwood, rhubarb root and stalks, finger lime, artichoke, lilly pilly, riberry, sassafras leaves and more.