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🚨🚨FIND US AT OUR 4 NEW RETAIL COLLECTIVE STORE LOCATIONS ACROSS BRISBANE CENTRAL, BRISBANE EAST, BRISBANE WEST & BRISBANE NORTH🚨🚨 FREE CLICK & COLLECT AVAILABLE FROM: SHOP 1 / 47 SOUTH PINE ROAD, ALDERLEY, QLD 4051 (LOCATED INSIDE IWETMYPLANTS COLLECTIVE) & 23 HARRIES ROAD, COORPAROO, QLD 4151 (LOCATED INSIDE KISS MY PATOOTIE COLLECTIVE). FREE LOCAL DELIVERY AVAILABLE FOR BRISBANE, GOLD COAST AND SUNSHINE COAST ON ORDERS OVER $200.
Dark berries with forest floor earthiness, firm tannins, and a spiced finish.
Food Pairing - Steak, ragù, barbecued vegetables.
Water, verjus, Stanley plum, beetroot, Shiraz grape skin, blackberry, fir pine, sugar, tamari, ancho chilli, french oak.
Store in a cool, dry place. Refrigerate after opening and consume within 2-3 days. Natural sediment may occur; agitate gently before serving. The use of natural ingredients may result in slight variances in color and profile.
Servings per container 5 Serving size 150 mL / 5fl oz Kilojoules per serve 213 kJ Calories per serve 51 Protein 0.2 g Gluten 0.0 g Fat - Total 0.0 g Fat - Saturated 0.0 g Carbohydrates - Total 12.5 g Sugars - Total 7.5 g Sugars - Added 0.0 g Sodium 75 mg
Process: FRUIT - Plums and beetroots are roasted separately to intensify the sugars. Fir pine needles give a forest floor aroma across the top of the nose. TANNIN - French oak and red wine skins are cooked at very high temperatures to extract maximum tannin. SALINITY - Gluten free soy sauce (Tamari) provides salinity and creates a moreish sensation. ACIDITY - Verjus from Viognier grapes from the Goulburn Valley, Australia. BALANCE - A touch of raw sugar added to the blackberries to take the edge off the tartness.
