Wildflower St Walter 2022: Gamay, Ravensworth will be available online and for tasting and take-away/collection at our cellar door from 12pm (Sydney time) on Friday 2 December.
The second of three ales made with hand harvested whole bunch red wine grapes from this past harvest. Named for my eldest son Walter recently celebrated his third birthday, this second variant is made with 95kg of beautiful, beyond organic Gamay grapes grown by our close friend Bryan Martin of Ravensworth Wines @bjmart8.
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 four month maceration and refermentation of fruit and beer, we bottled this ale and allowed it to naturally carbonate and mature for 4 months before release.
"Presents with a stunning rich pink hue. Heaps of red currant on the nose and a subtle spiciness which is textbook Ravensworth Gamay. A bit of nice oak there too. Hits with direct acidity, showing lots of fruit on the mid palate and dry savoury finish much like the wine." - 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 with 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 12 August 2022 and naturally conditioned through refermentation for 16 weeks. At bottling it was 6.2% ABV and 1°P (FG = 1.004 SG).
And like all our beers, St Walter 2022: Gamay, Ravensworth is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).