Described by the Dave as a "humble stab at capturing the fleeting feeling of a warm day in summer", this is made with fresh jasmine, elderflower, white rose and chrysanthemum blossoms, all either wild picked or organically farmed. Added is an infusion of white peaches grown on the outskirts of Melbourne, blended with Victorian organic moscato and frontignac base wines, bittered with fresh wormwood and aged in stainless steel.

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.