FRUIT - Plums and beetroots are roasted separately to intensify the sugars. Fir pine needles give a forest floor aroma across the top of the nose.
TANNIN - French oak and red wine skins are cooked at very high temperatures to extract maximum tannin.
SALINITY - Gluten free soy sauce (Tamari) provides salinity and creates a moreish sensation.
ACIDITY - Verjus from Viognier grapes from the Goulburn Valley, Australia.
BALANCE - A touch of raw sugar added to the blackberries to take the edge off the tartness.