Sonnyboy 2026
Bursting with juicy peach, tropical fruit and a twist of grapefruit peel, Sonnyboy is an orange wine made for Australian summer. 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.
What it's like
Bursting with tropical fruit, peach, grapefruit peel, and heady aromatics, with very gentle savoury spice and refreshing acidity line
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Serving suggestions
Serve chilled. A perfect match for fragrant and spicy dishes, boozy brunches or sandy afternoons that roll into the evening.
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Varieties
75% Muscat of Alexandria and 25% Vermentino from Riverland red soils. A more restrained vintage thanks to a cool, wet season, showing freshness alongside Sonnyboy’s signature juiciness.
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Production
Destemmed fruit fermented on skins for five weeks, with minimal plunging to highlight aromatics without excess tannin, then gently basket pressed. Matured in amphora.
11% ABV
No added sulphites
4000 bottles produced
Vegan friendly
Gluten free
2026 – Muscat of Alexandria, Vermentino
Riverland
2024 – Muscat of Alexandria, Vermentino
Riverland
2023 – Muscat of Alexandria, Vermentino
Riverland
2022 – Muscat of Alexandria, Vermentino
Riverland
2021 – Muscat of Alexandria, Vermentino
Riverland
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PLUS $20 off any 6 | $50 off any 12 (applied at checkout)
Generous fruit. A fresh finish.
Peach and tropical fruit lead, lifted by fragrant aromatics and a bright twist of grapefruit peel. A little savoury spice adds another layer.
The texture is gentle, with just enough grip to frame all that juicy fruit. Fresh acidity keeps the finish bright and refreshing.
At its best served chilled.
Generous fruit and a refreshing finish make Sonnyboy a favourite when the weather warms up. Serve it chilled with fragrant or spicy food, and let those bright, juicy flavours do their thing.
Try it with
Prawns off the barbecue, fragrant herbs and chilli, or a spicy curry.
Serve
Chilled. Made for Christmas lunch, long afternoons and warm evenings.
Five weeks on skins. A gentle touch.
Muscat of Alexandria and Vermentino from Riverland red soils ferment on their skins for five weeks. Minimal plunging keeps the emphasis on aromatics without extracting excess tannin.
Gently basket pressed, then matured in large stoneware amphora. A long growing season brings freshness alongside Sonnyboy’s signature juiciness.
The blend
75% Muscat of Alexandria · 25% Vermentino.
11% ABV · No added sulphites · Vegan friendly
Chris Foster, MoreNaturalWine.com
This wine is beautifully EXOTIC! Tinned peaches, mango and juiced pineapple on the palate. Papaya, grapefruit peel, jackfruit, chilli hints and preserved limes underneath. The mild tannins complement without contrasting the showy fruit profile - exactly the juicy, expressive orange wine the label promises.
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.
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.
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
