Wildflower Brewing & Blending - Salt of the Earth

Salt of the Earth is a collaborative ale made with Emma and Abel of Ruggabellus from just outside the Barossa in South Australia. Made in March 2021 with a single barrel of aged Gold and the gently pressed skins of their SALLIO (to season), a skin fermented amalgamation of a field blend of Muscat, Riesling and Semillon. One of my most favourite table wines in the whole world, made by truly excellent humans. A nourishing wine representative of the living soils and old-vine stock these grapes are picked from, we have aimed to respect their level of care in this ale. Extraordinary kept for extended elevage after maceration. Emma and Abel’s approach to winemaking and wine growing have been vastly influential to me since we met some years ago through mutual friend Mike Bennie. Having visited their Flaxman Valley hideout twice and spent plenty of time on the phone together, I feel incredibly fortunate to have made this beer as a mere symbol of our friendship. I respect them immensely and feel quite humbled to have made this together. At opening we get flinty mineral aromas alongside mild green apple, bright lemon citrus and light floral notes with a big woody/herbal spice element, a marriage of skins and oak. A gentle palate, French cider vibes with apple and pear, dried citrus and marmalade. Standout phenolics, present and cleansing, showing an apple skin character that draws the palate out. Super persistent, one to sit and savour with the fire roaring.