Das Juice, brain child of Tom Audas and James Sheer, was a project born of necessity, having noticed many of people in Australia who needed well-made, well-farmed wines at a sharper price point.
After 3 vintages and much trial and error the boys have finally managed to put together a full range of Das Juice wines. When it comes to the technical's of the wines; in the cellar they are made with as little tinkering as possible, especially during fermentation. All the wines are fermented naturally and spend 5-6 months on full solids in tank. They do not plunge or pump the wines preferring to respect the grapes that the season gave to us. All wines remain unfiltered and un-fined with a small dose of sulphur at bottling the only addition.