Konpira Maru 'La Douche Tropicale' 2025

Breakfast vino
Mardi gras coded
Finger lime

Production: 90% Verdelho from the Robert Channon Vineyard in Amiens and 10% Viognier from St Judes Vineyard Ballandean, Granite Belt, QLD. The Verdelho was wild fermented as whole berries with twice daily pump overs for the first 7 days. Warm ferments without being hot to aid extraction. We then moved to hand plunging for the second week before being pressed after 15 days. It was then pressed long and slow to tank for settling. The Viognier was pressed immediately but pumped straight over lightly pressed Verdelho skins,

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.