Wildflower Salt of the Earth
REGION: Marrickville, NSW
SIZE: 750ml / ABV: 5.6%
"A single barrel of aged Gold macerated with the skins of Emma and Abel Gibson’s Ruggabellus muscat-heavy wine, Sallio. A nourishing wine representative of the living soils and old-vine stock these grapes are picked from, we have aimed to respect their level of care in this ale. Extraordinary kept for extended elevage after maceration. | Gentle understated aromas. Flinty mineral notes alongside mild green apple, bright lemon citrus and light floral notes with a big spice element that’s both woody and herbal, a beautiful marriage of skins and oak. A gentle palate, French cider vibes with apple and pear, dried citrus and marmalade. Toasted grains, oak and earthy spice. The phenolic grip is the standout, it’s present and cleansing, showing an apple skin character that draws the palate out. Super persistent, one to sit and savour with the fire roaring." - Topher
It's difficult to overstate the impact of Wildflower since its inception only a few years ago in 2017. Hailing from Texas, Topher Boehm has an impressive resume - from Brasserie Thiriez to Jester King to his background in astrophysics - not to mention his unique house yeast. Cultivated from foraged wildflowers native to NSW, think wattle blossoms and banksia, blended with a Belgian saison strain, creating something truly individual which speaks of place. Topher even sprayed the entire brewery with inoculated wort when he moved in, just to make sure everything was literally covered in the house culture.