A blend of Bordeaux varietals Cabernet Sauvignon, Petit Verdot and Malbec. Naturally fermented in small open top fermenters with extended skin contact for ideal tannin extraction. The wine is basket pressed and aged in a mixture of stainless steel, concrete and oak
1 x 2018 Good Intentions Relatively Red Shiraz/Semillon - RRP $32
The fruit is grown on one of Mount Gambier's unique sites with an abundance of ancient flint rock and limestone close to the ocean. Carbonic macerated for 5 days then de-stemmed for juice contact with it's skins for 24 hours pressed and stored in stainless steel on lees for 8 months before being rested in bottle for a further 8 months. Juicy, fruit driven, yet light in the mouth and a finishing crunch.
1 x 2018 Latta Vino What-a-Melon Rosé – RRP $33
A rosé that literally tastes like watermelon. Definitely not a melon. Another one of Owen's experimental blend, this beauty is made of Sangiovese (80), Pinot Noir (10) and Pinot Gris (10). You grab pink flowers on the nose, dry, crisp watermelon in the mouth. One to add to your 'drink now' list for summer and just sit in the sun with a few friends enjoy this with some light snacks. Perfect getaway drink!
1 x 2018 Minim Redesdale Vermentino – RRP $36
Apricots, stone fruits but strong crisp minerality. Super textural and fun in the mouth. Another experimental, yet incredibly successful multi-varietal blend (or for the trendier ones an orange) from Owen. Notes from him: All fermented in Stainless Steel. It's a risky wine to make as it goes on quite the journey… It can look Unbelievably Strange at times in the end leaving it to do its own thing seems to work (6 month primary ferment handled oxidatively). The quality of the vineyard sources is more at play here than the winemaking.
1 x 2019 Melange A Trois – RRP $36
From the gravelly, boney soils of the Rising vineyard in the Christmas Hills, on the western side of the Yarra Valley. Semillon is direct-pressed and wild-fermented in an old puncheon. The Riesling and Gewurz are co-fermented. After a seven day whole bunch maceration, they are pressed and transferred to old hogshead. The whole lot went through malolactic fermentation, then racked, minimal SO2. 60% Semillon, 30% Riesling, 10% Gewurztraminer
1 x 2019 Sassafras White Ancestral Sparkling Rose – RRP $30
Our tasting notes: serious bubblegum tasting vibes and aromas. Real tasting notes: blend of Shiraz and Sagrantino grapes from Hilltops, picked specifically to make sparkling wine. Bright and aromatic, it tastes of fresh raspberries, watermelon and the acid crunch of a good blueberry.
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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.
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.
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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.
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.