Pineapple quince (its a particular variety of quince), saffron, bay leaf, blood orange and 2 types of wormwood - this a heady, warming blend of flavours. Produced in a solera style system, the base wine is organically grown Victorian Moscato, and once steeped in botanicals it’s rested on charred quince. 

So true to its botanicals, and not weighed down by heavy spice, we enjoy this neat from the fridge, or with a little ice and a splash of soda. But equally, it's a beautifully aromatic addition to the latest cocktail you’re playing around with at home.

Dave Verheul of Saison, is leading the modern vermouth movement in Australia. A kiwi, and the former chef of iconic Wellington restaurant Matterhorn, he now owns Melbourne wine bar, Embla (a trip to Melbourne is not complete without a visit).  Saison Vermouths move with the seasons - no two vintages are the same.  Singular fruit flavours and uncommon Australian herbs are a focus. Both the botanicals and base wine are sourced from biodynamic and organic farms in Victoria.