Fresh and lively with a sweet, softer side. A long, steady and cool fermentation is used, mimicking the chilling Autumn weather of Germany as it really lets the yeast build body and texture and pack as much flavour and complexity into the wine as possible.

Notes of Kaffir lime leaves, lemon blossoms and grapefruit pith with some zesty herbal notes poking through on the nose .Refreshing and linear acidity that drives through the palate, which is slightly softened at the end by the residual sugar content. Lemon curd and floral notes.

Alpha Box & Dice were formed as a laboratory for viticultural exploration in 2008, as the team set up constructing a different wine style to represent every letter of the alphabet. Each member of the ‘Alphabet of Wine’ has its own unique personality that fulfils a different purpose – no two wines are created alike. AB&D wines are all linked by their environment and surrounding, being created holistically through minimal intervention, vegan friendly methods. However, they are completely distinct in their flavour, appearance and orientation. In this way, AB&D wines are just like a (mostly) happy family. With a culture soaked in community, quality and a laissez-faire spirit, Alpha Box & Dice will continue to inspire, delight and surprise in everything they do… and they do a lot!

"Championing the integrity and overwhelming quality of South Australian fruit"

AB&D Vision: Wines without boundaries – regional, varietal or stylistic. Wines whose entire raison d’être is to be delicious and to express the minutia and complexity of site and vintage conditions. Wines that enchant; wines that delight you and leave you betwixt the rock and ripe grape. Through a series of random experiments in the field and adventures in vinous bricolage, these are our modest goals.

From the Brackenwood Vineyard, Hope Forest, Adelaide Hills where the soils consist of ironstone and quartz gravel in the loam topsoil, over heavier clay subsoil. The vineyard is biodynamic/organically managed. VSP spur pruned on a permanent cordon with lifting wires, drip irrigated and netted. Grapes are handpicked with low level of botrytis, pressed to tank and floated to remove most solids. Fermented with native yeasts at 11 degrees for two months. Stopped with 15g/l residual sugar remaining. Matured in cask/foudre for 10 months. Three months of bottle ageing prior to release.

Think chicken schnitzels, fish and chips or salt and pepper squid.