A full circle for us, heading back to where Konpira Maru started, with all the fruit being sourced from Chalmers' organic Merbein vineyard.
As always, a bloody pleasure dealing with this iconic wine family who yet again churned out some amazing fruit matched perfectly to our specs. The fruit quality could only be matched by the big man himself, giving us a call to discuss the origins of our name, Konpira Maru. Turns out Bruce owned his own Konpira Maru vessel back in the day during his time in Port Moresby!
75% Sagrantino, 20% Vermentino and 5% Dolcetto.
Crushed and destemmed at the Chalmers facility and then pressed immediately, yielding 65% press ratio. All varieties were then blended, chilled and transported to the warehouse in Melbourne. Doing things this way ensured we kept the product as fresh and delicate as possible and limiting any oxygenation during the six-hour transport mission. It was then cold settled in our Melbourne facility at 2 degrees for two weeks to extract most of the tartrates and settle the juice of any impurities.
Racked and left to undergo natural ferment which was monitored to ensure a slow rate.
When sugar levels started to come close to ideal bottling levels, the cooling was used again to ensure the ferment slowed for consistency when bottling. Bottled with 14grams of sugar per litre and left for 2 weeks to finish ferment in bottle. Hand disgorged, topped, re-capped, cleaned, labeled and boxed for your drinking pleasure. 12.6%. 8792 bottles produced.
Watermelon rind, Orangina and Redskin. A little more subtle than it sounds but a totally delicious combination. Well-integrated carbonation with quite a fine bead for a pet nat. Not a lot of yeast funk, more about the fresh, bright aroma and dangerously drinkable (dare we say smashable?) mouth feel.