2014 Brawn 

Brit./brɔːn/, n. 1Meat from a cooked, baked or braised pig or calf head pressed into a pot and set in aspic (OFr.)(G.)


Hand-picked Chardonnay grapes, 25% of which are fermented as whole-bunches, submerged under un-clarified juice extracted from the other 75% which were cold-pressed as whole-bunches. Towards the end of the fermentation the juice/wine was removed from around the whole-bunches and the mostly fermented whole-bunches were basket pressed and combined with removed juice/wine. The wine then finished fermentation in oak barrels. The wine was barrel aged for 9 months, during which the barrels underwent battonage every two weeks. The wine was then removed from barrel, clarified and bottled.


$42.00/btl | $504.00/12pk

Cases Made: 75 (2014) |  62 (2013) | 


Wines - tripe.Iscariot


The tripe.Iscariot range consists of three wines: Brawn, Aspic and Marrow. For comprehensive production notes on current vintages please click on the bottle image.

2014 Marrow

Brit. /ˈmarəʊ/, n. 1a soft fatty substance in the cavities of bones (G.)(OE.) syn.Headcheese, Brit. /hed.tʃiːz/ (Amer.)


A medium bodied red blend made from hand-picked Syrah and Malbec Grapes. Part of the harvest was fermented as whole-bunches, submerged under the remainder of the fruit, which was cold-crushed on top. After a two day cold-soak the fruit was warmed and fermentation began. After 10 days on skin the wine was basket pressed and allowed to finish fermentation in barrel.  The wine was barrel aged for 10 months, during which the barrels underwent battonage every four weeks. The wine was then removed from barrel, clarified and bottled.  


$42.00/btl | $504.00/12pk

Cases Made: 90 (2014) |62 (2013) |

2015 Aspic 

Brit./ˈæspɪk/, n. 1A clear savoury jelly made by simmering bones, tendons, sinew and meat (Fr.)


A rose made from Grenache. The hand-picked grapes were de-stemmed, crushed and left on skins until just enough colour had been extracted. The very slightly pink juice was then separated from the skins and settled over night on the stalks that were removed earlier. The juice was then part fermented on stalks in a stainless steel tank and then allowed to finish fermentation in oak barrels. After fermentation the wine was barrel aged for 9 months, during which the barrels underwent battonage every two weeks. The wine was then removed from barrel, clarified and bottled. 


​$32.00/btl | $384.00/12pk

Cases Made: 70 (2015) | 70 (2014)82 (2013) |