Obscura Amber

The grapes were destemmed and gently crushed into separate qvevri, where natural fermentation began spontaneously within three to five days. Fermentation lasted approximately 14 days, with the cap manually punched down four times daily using a traditional wooden tool. This vintage spent an ambitious 7 months on the skins — our longest maceration to date — guided by insights from a Georgian winemaker. Throughout this time, gentle daily punch-downs continued, allowing for slow, complex extraction of tannins and the wine’s vivid amber hue. No additives or adjustments were made. The structure and ageability come solely from the natural grape tannins, with no added SO2. After 7 months, the wine was blended and bottled unfined and unfiltered. Some natural sediment may occur.

Obscura Amber is a skin-macerated blend of 50% Grenache Blanc, 25% Semillon, and 25% Chenin Blanc — all sourced from dryland bushvines in Darling.