Sonnyboy
Our most expressive orange wine, Sonnyboy has earned cult status for good reason. Vibrant, juicy, and endlessly refreshing, it’s the bottle you’ll want within reach all summer long – from Christmas barbecues to lazy afternoons by the ocean.
Sonnyboy
Each year we use 72% Muscat of Alexandria and 25% Vermentino. The wine has become a cult favourite. The Muscat adds tropical fruit notes and intense aromatics while the Vermentino adds an orange juice like quench. It is incredibly fruity but with just a hint of grapefruit pith to keep it more-ish and prevent it from being cloying.
The fruit was destemmed and co-fermented on its skins for 5 weeks. It was then gently basket pressed to a combination of amphora (40%) and old barrels (60%) and left to mature. By taking some free run and keeping plunging to a minimum, we emphasise the skinsy flavour without extracting too much tannin for a damn exciting aromatic orange wine. Without a doubt, this wine has become a cult favourite, winning over natural wine enthusiasts and novices alike, and is a great introductory orange wine to people who are unfamiliar with the style.Bursting with tropical fruit, peach, grapefruit peel, and heady aromatics, with very gentle savoury spice and refreshing acidity line
No added sulphites
Vegan friendly
Gluten free
2023 – Muscat of Alexandria, Vermentino
Riverland
A cool and wet year, results in a maturing of Sonnyboy with a more-ish grapefruit pith note.
-
2022 – Muscat of Alexandria, Vermentino
Riverland
A wild year dodging rain and storms. The 60 year old vines kept resilient showing an incredible minerality this year.
-
2021 – Muscat of Alexandria, Vermentino
Riverland
Mild season with a late ripening harvest. The wine has a good natural acidity and bright aromatics.
Katie Spain, Sydney Morning Herald Good Food
This tongue-in-cheek nod to the ice block is a fun, skinsy, adult's-only treat. Winemakers Tony Zafirakos and Maddison Park-Neilson are ones to watch.
Steve Leszczynski, Qwine, 93 points
Splash it in the glass and it's a hive of activity. Green mango, pineapple cake and barbecued peach get you in the mood. It's juicy with well-balanced acidity. An attractive skinsy appeal drives the textural profile with a flash of ginger adding a fine spice to a long tail.
Shanteh Wale, Wine Pilot, 91 points
The wine is awake with tinned peaches, mango cheeks and juiced pineapple. Papaya, jackfruit and preserved limes. The tannins compliment without contrasting the showy element of its fruit profile. Instead it’s animated with tropical fruit dreams from start to finish. A real trip down memory lane filled with carefree days and endless fun. Joyous. Drink alone or with a good bakery sausage roll.
"This tongue-in-cheek nod to the ice block is a fun, skinsy, adult's-only treat."
Katie Spain, Sydney Morning Herald Good Food
