A Rosé that spent two years under flor in Bryan Martin's cellar. Wild stuff here! This weird and wonderful creation was two years in the making.

Inspired by some Euro gear he had tried, Bryan Martin contacted the AWRI to get a proven strain of flor yeast to inoculate a small batch of Nebbiolo Rosé he had set aside. 

It's a tricky business making wines under flor. The bacteria don't much like being disturbed so Bryan was forced to leave these five barrels untasted and untopped for the full two years before bottling. With a sigh of relief, he tasted something absolutely delicious at the end of the journey.

There is precious little of this wine available but it is a remarkable Rosé. Wispy, nutty, energetic and incredibly complex to the last drop.