Originally labelled as Imperial Marmalade, this small batch wine was crafted using the long fermentation method from 100% whole Imperial mandarins (no added water) grown at Holmwood in Kingston On Murray. Though not organically certified, our fruit is grown using organic principles. Our wine is naturally sweetened and fortified prior to bottling.

A fruit wine produced in Australia by law must have at least 8% alcohol prior to fortification...so not just a day or two of fermentation as for ports but four months or more are required over the winter season.

With a bouquet of fresh Mandarin blossoms, the zestiness of a cello together with the acidity of a fine wine, it's preferred by many. Unlike a cello, fermenting from whole mandarins results in a highly aromatic and complex bitter-sweet flavour profile with balanced acidity, rich and warming when taken straight up but not for the faint hearted.
 
With slightly more bitterness but less acidity, when compared with our WLF, it makes the perfect aperitif straight from the freezer or over ice.
 
Mix with 2 parts tonic/ soda water and ice if desired or pour 30mL into a large glass, add 375mL of Ultra Light beer (at 0.5% abv) to create a refreshing fruity style craft beer of around 2.25% abv.
 
Served at room temperature as a digestive; it’s really great with dark chocolate too!