Wines

A complex array of wild fermentation characteristics are ever present in this edition of the Delheim Wild Ferment.

The gold rush of the 1800s led to the discovery of tin in the gravels underlying the Syrah vineyards. The allure of wealth was fleeting as the prospector dug over the soils for the vigneron.

Soft and fruit, with cherry, plum and blackcurrant. Red berry on the nose with hints of chocolate.

Quince, dried apricot and citrus wit h hints of fynbos and ginger. Barrel fermented and matured for 5 months with a 10% amphora componet.