93 points - "Shiraz replaces the cabernet this year, but the ‘wet carbonic’ remains the same, with intact nero d’Avola bunches submerged in shiraz juice. Floral and lightly spicy, with a general cherry cola, Dr Pepper, sarsaparilla vibe. It’s predictably pale, a little herbal, with green peppercorn, young bay, violet, clove and ginger. Fruits are in a sour cherry, tart boysenberry vein, with a gentle lift of balsamic/raspberry vinegar and a mild spritz adding freshness and savoury complexity. Salumi, or pasta with tuna and olives, or grilled sardines agrodolce, or all … happy days." - Marcus Ellis (Halliday Wine Companion)

There’s a story behind this wine, our first foray into intentional carbonic maceration. A fellow winemaker, Tom Colman, pulled me aside after a long consumer tasting in Sydney and said, “Brash, you should pick some whole bunch Nero d’Avola and flood it with direct pressed Shiraz juice and let it ferment”. I was intrigued and it haunted me. Why was I the one to which he chose to speak these mysterious words?

Two years later in 2020 we gave it a go. This wine, the 2024, is made from grapes grown on our Omensetter Vnyd. Freshly picked, whole bunch Nero d’Avola grapes were engulfed with direct pressed Shiraz. We switched from Cabernet to shiraz this vintage and love the new result. All the Shiraz juice covered the Nero grapes and their stems, submerging the clusters completely. The idea is that the sugar in the Nero berries, starved of oxygen, will ferment inside their little berry bodies and create a lighter, slightly confectionary flavour profile. My trusty pal, Q Wine from Queensland, who worked harvest with me in 2020, said it smelled like ripple ice cream, which is boysenberry vanilla swirl, and we were off! And then there’s the great song “Ripple” by the Grateful Dead. And then there’s also the wine from the 70’s in the US called Ripple which was, well, meant for the youth of America, believe it or not. But perhaps it’s the idea of ripples themselves, waves of ideas forever radiating outwards…cause and effect into eternity…

“Translucent garnet hue with a nose redolent of blueberries and candied wild strawberries and blue fruits with a touch of musk. On the palate, bright and juicy with red fruits and acidity. Nice with a light chill.” Brad Hickey, Vinitor, Nov 19, 2024



Additional Information:
Harvest: Feb 16, 2024
Vineyard: Omensetter Vineyard, Certified Organic
Grower: Brash Higgins
Planted: Nero d’Avola 2013, Shiraz 1997
Soil Type: Ngaltinga Formation; Red Clay Over Limestone
Viticulture: Organic Certified
Fermenter Type: Half Ton Nally Bin
Maceration: one week semi carbonic
Primary Fermentation: 12 days
Barrel: Ten Year Old French puncheon
Time in Barrel: 6 months
Bottled: September 19, 2024
Blend: 50% Nero, 50% Shiraz
Filtration: Coarse
Closure: Stelvin screwcap
pH 3.4, TA 6.1 g/l, ALC 13.2%