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Vendor
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Wildflower
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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.
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- ADDED SULPHITES (MG/L)
0
- FILTERED
No
- FINED
No
- SKIN CONTACT
na
- VINEYARD HEALTH
Organic
- 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
Using wild yeasts, found on foraged native Australian plants including wattle blossoms and banksia, Wildflower are making exceptionally thoughtful and experimental wild-fermented beers to be enjoyed in a similar manner to wine - with good friends and food.
Founded by Texan Topher Boehm, who was both drawn in by the science and wizardry of wild-fermented beer making, whilst also trying to make a beer that his wife would not find too bitter. Focused on fermenting their beers with a diverse culture of brewers yeast, wild yeasts and bacteria whilst developing their own house culture with yeasts foraged from New South Wales. Among these practices is the blending of new and old barrel aged beer in order to highlight the complexity in flavour these wild yeasts naturally create. But Boehm would rather people focus less on the process and more on taste.
See the Wildflower collection here
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