Wildflower St Henry 2023 will be available online and for tasting and take-away/collection at our cellar door from 12pm (AEST) on Friday 6 October 2023.
Topher's production notes
St Henry 2023 is the sixth edition of our annual apricot beer. For this latest cuvee, we used two different varieties of apricots, Trevatt apricots from Thornbrook Orchard in Nashdale, NSW and Robada apricots from Yarralee Orchard in Bathurst, NSW. 200kg of Trevatt and 156kg of Robada apricots, both of which were fresh, handpicked and tree ripened, went through a five month maceration with selected aged Gold before being bottled and allowed to naturally carbonate and mature in bottle before release.
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 on 14 July 2023 and naturally conditioned through refermentation for 12 weeks. At bottling it was 5.5% ABV and 10.0°P.
Meesh's tasting notes
As ever St Henry pours a beautiful golden colour. The nose is sweet and full of dried apricots and apricot skin, married with subtle chamomile floral notes. On the palate there is jammy ripe apricot swiftly met by zippy sherbety acidity. There’s elements of Gold there too, an almost creamy vanilla character and pleasant oak backbone to round out the experience.
Like all our beers, St Henry 2023 is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).