Wildflower Gold Blend #43 will be available online and for tasting and take-away/collection at our cellar door from 2pm (AEST) on Thursday 21 March 2024.
Blended in September 2023, a five barrel blend conditioned for over 6 months before release.
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 ale to be enjoyed at table with your favourite foods and best of friends.
Tasting notes by Meesh
A beguiling nose of peach, papaya and white blossom, backed with soft oak and classic Wildflower funk. The palate is incredibly creamy and plush, with an elegant line of citrus and some pithy bitterness. The acid is well integrated and there is a pleasant minerality to finish.
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 September 2023 and naturally conditioned through refermentation for 6 months.
Like all our beers, Gold Blend #43 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).
Enjoy.
