Wildflower St Walter 2023: Montepulciano will be available online and for tasting and take-away/collection at our cellar door from 12pm (AEST) on Friday 3 November.
Topher's production notes
The first of two variants for St Walter 2023, this release was made by blending barrel aged golden mixed culture fermentation ale with 472kg of handpicked, whole bunch Montepulciano courtesy of Ravensworth. After a three month maceration and refermentation of fruit and beer, it was bottled and allowed to naturally carbonate and mature 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 10 August 2023 and naturally conditioned through refermentation for 12 weeks. At bottling it was 5.8% ABV and 10.0°P.
Meesh's tasting notes
That. Colour. An absolute showstopper. The nose is all fruit sweetness, rosewater, and a hint of earthiness. The sweetness carries through to the palate, with a generous helping of berries and a cleansing digestive-esque tannin to finish. Just a really delicious beer.
Like all our beers, St Walter 2023: Montepulciano is best enjoyed when decanted off a settled natural yeast sediment at cellar temperatures (10-12°C).