Das Juice, Das Minimal Intervention

We’re lucky enough to welcome the three brand new 2018 releases of Das Juice, crafted by Tom Sheer and James Audas, Das Juice is their passion project to make wines with minimal intervention that are expressive of the terroir when they are farm. Their fruit is sourced from several of their close winemaker friends in sites such as Mornington Peninsula, Grampians, and Robe.

This release includes a Sauvignon Blanc with light skin contact, Cabernet Sauvignon/Syrah Rose, and juicy Cabernet Franc that is delicious with a light chill. These 3 wines are crafted from top quality fruit, unfiltered, unfined, and only very lightly sulphured. A perfect introduction into the world on minimal intervention wine.

Members Mixed 6 Price - $24.26 

Grown by Gary Rice in the Grampians, VIC. Another early pick for us, the wine was driven 6 hours to the winery which gave it enough time to 'macerate' so to speak, otherwise just direct press fruit straight into tank as whole bunches. 75% Cabernet Sauvignon, 25% Syrah.

Members Mixed 6 Price - $24.26

Grown by the Hickenbotham family in Mornington Peninsula, VIC. Early-pick Sauvignon Blanc, 100% destemmed, then cold-soaked on skins for 5 days just to build texture and flavour. Pressed and fermented in tank with 30kg (less than 1% of the total weight of the wine) of Gewurtztraminer skins to build aromatics. Wine is acid-driven, textural and with loads of flavour.

Members Mixed 6 Price - $24.26

From the limestone coastal vineyards of Robe, SA, just past the VIC border. 100% Cabernet Franc, destemmed and left to carbonically macerate, with run off juice set aside each day. Pressed after 1 week, aged in tank until read. Bright, juicy, and lip-puckering sorta stuff.