100% Picolit which spent a few days on skins before being pressed off to barrel. Wild fermented under the pine trees at their Whitlands vineyard, where it stayed for about 6 months on ullage. We then transported the wine back to the winery in Melbourne where it was racked and then put back into the same old french barrels on ullage and where flor yeast worked its magic for a further 2 years. The wine was then blended and bottled and then held in bottle for a further 6 months prior to release. Bottled unfined and unfiltered with a small addition of sulphur. Bottled in 500ml format.

Konpira Maru started, as many great ideas do, as an idea born from two mates having a beer at the pub.

From small beginnings in 2014, we now make small batches of fun wine across Victoria and Queensland, with the help of our crew of amazing growers.