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2019 Das Juice Maceration Chardonnay Viognier Blend

Adelaide Hills/ McLaren Vale, South Australia

Das Juice face smacking summer goodness has finally arrived. Think nuttiness, tongue folding texture and enough acidity for summer crispness. This entry-level (sip it with the folks style) skin-contact white, is a mix of 3/4 Chardonnay from the Biodynamic Brackenwood Vineyard in Kuitpo in the Adelaide Hills and 1/4 Viognier from the Organically run Dowie Doole Vineyard in the high part of the McLaren Vale. The fruit was de-stemmed and crushed and kept on skins for 14 days. Fermentation took place on the skins and then for a few weeks after. The wine was kept on tank for 5 months on full solids before being racked twice in the lead up to bottling. 13.70%.
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About the maker

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.

Running their own extremely tasteful wine importing and distribution business in Australia, Tom and James decided to start their own little label. 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.
See the Das Juice collection here