Ripasso is a winemaking technique where wine is re-fermented on grape skins to give it added depth and intensity. For our Ripasso, we’ve applied this concept to beer instead; fermenting a classic farmhouse ale on skins from our friends at Tyrrell’s Wines. Primary ferment was followed by four months maturation in 2000L French Oak Foudres alongside a Brett-dominant wild yeast blend. Layers of delicately balanced malt, citrus and spice intertwine with gentle acidity and fruit character from grapes; all of which is underpinned by savoury French oak and funk from the Brett, blurring the boundary between wild fermented wine and beer.

Ripasso Rosso 2019 was brewed using post-ferment Four Acres Shiraz marc, from vines planted in 1879.