We headed up to Beechworth to visit one of our favourite producers in Australia @fightinggullyroad . Mark makes some of the best Sangiovese and Tempranillo in the country and is a pioneer in this division. The cool elevated region of Beechworth has proven perfect for these varieties.
Fortunately for us they were moving on some of their neutral barrels. After 6 - 7 years of having wine through the barrel, the oak character has diminished. They housed a mix of red, rose and white wine. This is perfect for our blendery as subtlety and variety is important.
We managed to get 3 x Puncheons (500L) - one of which will be turned into an open fermentation vessel, 4 x Burgundy Hogsheads (300L) and 2 x Burgundy Barriques (228L).
We will fill the hogsheads with our base Saison in two weeks to undergo barrel fermentation.
- casey, hannah & buddy
Buying Barrels