A further extension into the fresh young red space from our Joven starting point, Pimpernel takes us where angels fear to tread. Suzi especially wanted to explore a whole bunch fermented reductive style and Trousseau is the perfect vehicle. Just a minimal SO2 add and bottled en casa this is natural wine in anyone’s language. Previously we have used the old vine Trousseau/Bastardo in our Joven blend and I have seen it as dark fruits, Mulberry, Blackberry but in this wine it seems to me more red fruited and rhubarby, nice herbal from the whole bunch and fitting the brief of juicy, smashable, complex and interesting.
Vegan friendly

Hand-picked, barrel fermented on full solids. Lees stired, barrel aged.
Unfined, unfiltered.

Leafy & Juicy

​SUB REGION: Willunga
VINEYARD: Slate Creek
WINEMAKING: A little vineyard in Willunga, picked in two waves, one early and herbaceous, one later for generosity, blended to make one complete wine. Wild fermented, pressed early to old oak and then bottled after 9 months.

Spring Bay Gin uses only the finest global botanicals with a local twist and our pure rainwater which is both soft and sweet. The end product is a gin that is happy to be part of a cocktail or a classic G&T whilst exhibiting the complexity to be enjoyed neat or over ice.

Our Pink Gin uses our award winning Classic Gin infused with Tasmanian raspberries producing a delicious gin with a delicate fruit balance. Perfect as a G&T! Garnish with fresh raspberries and a sprig of rosemary.