Lightly carbonated, similar to that of a sparkling Shiraz/chilled red style with a charred herb nose. Australian beets are blackened and roasted to create a leather charred profile. A toasted green tea is blended along with aromatic black pepper, bay leaf and Sansho pepper from Japan. Tamari & jalapeno bring a savoury vegetal profile, light on the palate into a tingling finish.
Profile: Woodfired vegetals; cabernet musk; charred herb nose
Ingredients: Whole Beetroot, Sansho Pepper, Black Pepper, Jalapeno, Tamari, Houjicha, Bay Leaf, Murray River Salt, Verjus, Filtered Water