We’re thrilled to have had a write-up in The Weekend Australian Magazine!
” ‘Every time we go out and dive for the wine, there’s a real sense of excitement and adventure… It feels like you’re retrieving lost treasure.’
[and] “the ocean ageing triggers quicker, more pronounced yeast autolysis and flavour development … producing a deeper yellow colour and more secondary flavours. ‘The ocean [bottles] look like they have an extra couple of years’ character.’ “
You can read the full article HERE (although you do need to be a subscriber of The Australian).
