Wildflower Gold Blend #42 will be available online and for tasting and take-away/collection at our cellar door from 12pm (AEST) on Friday 1 December.
Topher's production notes
Blended in February 2023, a six barrel blend conditioned for nearly 10 months before release. Barrels 1850 (16 month old Gold), 1908 (7 month old Gold), 1833 (8 month old Gold), 1836 (9 month old Gold), 1728 (9 month old Gold) and 1844 (20 month old Gold).
Delicately balanced, the palate is effervescent and dry with a subtle bitterness, pillowy body and developing acidity from the indigenous flora. This beer undergoes a warm primary fermentation by our house mixed culture of foraged wild yeast and naturally occurring souring bacteria in a wide vessel before being transferred into French oak barrels for maturation. Mature barrels (averaging 12 months) are then selected and blended to meet our desired character before being packaged and naturally bottle conditioned for a minimum of 3 months. Only then do we release this unspiced wild ale to be enjoyed at table with your favourite foods and best of friends.
The base beer is brewed entirely with certified organic cereals from Chris and Sam Greenwood's farm in Coleambally NSW. Organic raw red wheat with organic schooner barley malted to a pale roast by Voyager Craft Malt. It is made with filtered Sydney water and Motueka (NZ) hops. Finally, it was fermented with our house culture of microflora wholly foraged from native flowers in NSW. It was bottled in Feb 2023 and naturally conditioned through refermentation for 9 months.
Meesh's tasting notes
A fabulous nose, all aromatic ripe peach with a hint of vanillin oak. The mouth is meringue-esque, soft and round. Finishes with a pleasant bitterness and a sherbet-y zip of acid. A lovely Summer time blend.
Like all our beers, Gold Blend #42 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).