Hop into spring wine

Jilly Wines, Field Blend, New England

A field blend is a way of making wine that remixes a number of a vineyard’s grapes for a bit of old-fashioned fun celebrating place. Jared Dixon’s fruit tingle from Tingha contains – get ready, here we go – gewurztraminer, nebbiolo, shiraz, tempranillo, tannat, pinotage, tinta cao, touriga, barbera, chardonnay, viognier and petit manseng. One hundred per cent whole-bunch and fermented with indigenous yeast, the border-hopping blend has a palate dominated by citrus and vanilla with a red forest-fruits dancing down a dusty road. This would be a cracker in winter, too.

Best with: old verandahs and lazy dogs; wood-roasted vegetables and fresh-baked damper.

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