About The Wine
Here is one of Jared Dixon's wildest creations to date.
This is Petit Manseng left on skins for TWO YEARS (!) in amphora, then sent to bottle for a year before release.
It was a complete experiment from Jared, pushing the boundaries of skin contact and amber winemaking from his tiny little winery in Clunes.
The end result surprised even him. Sure there's plenty of saline, salty oxidative characters, as is to be expected, but the fruit underneath is still unbelieveable fresh and vibrant.
There was only 20 dozen bottled. Grab one if you want to walk on the wild side.
About Jilly Wines
Jared Dixon is a lone ranger on his own mission in the New England wine region.
His wines are made from interesting varieties grown on unique vineyards, sites he classes as ‘undiscovered gems.’ His winemaking is extremely hands-off, allowing the full expression of the fruit to be the focus of every wine. They are fun, don't take themselves too seriously and have a distinct energy about them.
Jared is one of Northern NSW's most exciting and impassioned young winemakers. Where he takes his idiosyncratic label from here is anyone's guess.