Wildflower St Florence 2022: Semillon, Tyrrell's will be available online and for tasting and take-away/collection at our cellar door from 12pm (Sydney time) on Friday 2 December.
The first of two ales made with hand harvested whole bunch white wine grapes from this past harvest. Named for my eldest daughter Florence, this first variant is made with 317kg of handpicked, whole bunch Semillon from the HVD vineyard at Tyrrell's Estate in Pokolbin, NSW. This year was our fourth year picking at Tyrrell's and we can't thank @christyrrellswines enough for his generous and ongoing support. Planted in the 1950s, the dry grown Semillon from the HVD block are 'the young vines', a crazy thought!
Brewed as always with entirely NSW-grown regenerative certified organic grains and fermented with our house mixed culture wholly derived of a diversity of yeasts and bacteria collected from native flowers in NSW. After a seven month maceration and refermentation of fruit and beer, we bottled this ale and allowed it to naturally carbonate and mature in bottle for several months before release.
"As bright and beautiful in the glass as we've come to expect from Florence (and very reminiscent of its namesake!). A big spicy, vinous nose hits you immediately. Lots of crisp green apple up front on the palate met with lifted acidity. An incredibly balanced beer. Swap this for your next bottle of pet nat!" - Meesh.
The base beer is brewed entirely with certified organic cereals from Chris and Sam Greenwood's farm in Coleambally NSW. Organic raw red wheat and organic Schooner barley malted to a pale roast by Voyager Craft Malt. It is made with filtered Sydney water and Motueka (NZ) and Saaz (CZ) hops. Finally, it was fermented with our house culture of microflora wholly foraged from native flowers in NSW. It was bottled on 21 August 2022 and naturally conditioned through refermentation for 14 weeks. At bottling it was 5.9% ABV and 1°P (FG = 1.004 SG).
And like all our beers, St Florence 2022: Semillon, Tyrrell's is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).