A non-alcoholic wine alternative. 48 hours of dehydrating oranges removes water molecules, which leaves the concentrated orange behind creating caramelised & candied orange flavour. A 5-hour infusion of pith adds a bitter component and orange skin adds a waxy mouthfeel that coats the palette. Yuzu is a Japanese citrus, used for its unique sharp and sour profile. Cinnamon provides a lingering spice and tannin along with the orange skins. Murray River salt provides salinity and creates a moorish sensation. Verjus from Semillon grapes from the  Barossa Valley, Australia. Just like the kitchen, sugar is used to balance at the end depending on the natural sweetness of the oranges and dehydration.

 

Notes: BRIGHT, TART & BALANCED WITH A SAVORY UNDERTONE