Toasted Cinnamon and Yuzu

Oranges spend 48 hours dehydrating before they go anywhere near this bottle. Pulling that much water out leaves candied, caramelised orange behind, and a five hour infusion of the pith adds bitterness plus a waxy mouthfeel that coats the palate. Yuzu, the sharp Japanese citrus, cuts back through it. Cinnamon carries the tannin along with the orange skins, Murray River salt adds salinity, and Barossa Valley Semillon verjus supplies the acid. This is the still bottle in the NON range rather than a sparkling one, which makes it the easiest to treat like a table wine. Bright and tart with a savoury undertone, 40 calories per 150ml pour, vegan and gluten free. Serve it chilled in a wine glass alongside miso glazed vegetables, antipasti or fresh seafood. It suits a long lunch better than a toast.