Rounding out this year's summer of sours, we're finishing on anything but subtle-we've matched Tasmanian raspberries with a beautiful oaky acidity and a farmhouse funk. Conditioned for 9 months in French oak barrels on a selection of souring yeasts, this brew has taken its time to develop deep flavours of red apple and pineapple underneath the intense raspberry, oak, and funk. Endlessly complex yet ultimately refreshing, this beautiful crimson-red brew will grab your attention & never let go.