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Vendor
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Mallaluka
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Regular price
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Sold out
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Sale price
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$28
Sale
Tax included.
Shipping calculated at checkout.
- ADDED SULPHITES (MG/L)
Minimal
- FILTERED
No
- FINED
No
- SKIN CONTACT
Yes
- VINEYARD HEALTH
Sustainable
- YEAST
Wild
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
After learning a few tricks of the trade working alongside (Bryan Martin - Ravensworth) Sam Leyshon is another one of those shining beacons coming out of the Canberra area.
Second generation vigneron, Sam is one of those guys that just seems to be going against each wine trend, but making a name in doing so. The operation is small and premium, but the wines are priced more than reasonably for the quality of the fruit and winemaking skills on offer. The long and slow ripening of the cool climate produces these grapes that develop full flavour while maintaining their acidity and translates into tasty and fresh wines.
See the Mallaluka collection here
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