Dry - Crisp - Apricot - Hops

Our Deptford manager Nathan tried this at a tasting recently and texted us excitedly - "This is a wine for New England IPA lovers!"

Zibibbo (aka Muscat d’Alexandria) is an ancient, aromatic white grape grown in the warmth of the Mediterranean and South Australia. The grapes come from sustainably farmed seventy-five-year-old bush vines at Ricca Terra Farms in the Riverland. The varietal was chosen for its potential to develop length and complexity from longer skin contact, resulting in a wine that is fruity yet bone dry. 

After hand harvesting, the grapes were destemmed into 200l beeswax-lined clay amphorae and fermented using only wild yeast. The wine was left on skins for 180 days before being bottled unfined and unfiltered.

The resulting wine is intensely aromatic, with notes of apricots, elderflowers and honey on the nose and a definite suggestion of fresh, dank hops. On the palate, the wine is bone dry, with the skin contact providing hefty tannic grip.