Ripasso By Moorak

For those who haven't come across Ripasso before, it just means 're-passed', the technique originated with Amarone & Valpolicella from Northern Italy (about a 2hr drive east from Milan) and is still most commonly used there today. It involves saving the pomace (skins & bits) from a wine, drying them over straw (traditionally) and then re-fermenting a wine with them either later in the season or the next vintage.

Made a light Pinot Meunier in '23 and once it was through ferment, dumped it over '22 Riesling skins and let it kick off again. 

Varietal: Pinot Meunier over Reisling

Region: Adelaide Hills, South Australia

ABV%: 13.0