RedHeads winemaker Alex Trescowthick found himself with smoke-affected tempranillo, grenache and graciano fruit from the bushfire-hit Adelaide Hills that had been destined for the Vin’Atus label in 2020.
The small-batch winery in the Barossa Valley instead decided to use the fruit to craft its own gin.
“Throwing the wine away was the last thing we wanted to do,” Trescowthick said.
“The wine wasn’t bad, it just wasn’t quite fit for our Vin’Atus label as we could detect some level of smoke taint. So we thought, why not try distilling it?
"It wasn't going to make the cut for the Vin'Atus label, where it was destined, but it could make a good gin... so off to the local distiller it went.
“The gin has a smooth and rounded mouthfeel with botanicals at the forefront followed by a woody presence."
RedHeads Gin is available through the Studio Bar located at 258 Angaston Road, Angaston, or through the winery website at www.redheadswine.com It retails for $70.
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