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