Vinification: Mark Warner and Alicia Base were kids from Sydney who were very into great food and wine, then Mark met James Erskine of Jauma, who promptly hired him as a harvest hand for 2015. Mark then became assistant winemaker at Jauma the year after. Having permanently moved out to the Adelaide Hills, Mark and Alicia also tried their hand at a small amount of their own wine in 2016, to the tune of one barrel and a few demijohns. Each year Mark and Alicia have scaled up by a few tons, putting any money from sales back into equipment and grapes. In 2020, Mark left the Jauma team to focus full-time on Borachio with Alicia, where the pair took over James’ former winery. All vineyards Mark and Alicia now source come from organically-farmed vineyards in the areas of Mount Compass and Mount Torrens, approximately 10 hectares total of varying yields.
100% whole bunch carbonic Chardonnay. Spend 14 days on the skins, locked in a tank, then pressed gently to another stainless steel tank to finish fermentation, then to barrel for a long rest. Reductive and tight, this wine has a Chardonnay core. It's tropical elements deeply enhanced through carbonic fermentation. A nice cut of acidity to keeps it all together. Unfiltered, unfined, no added SO2.
tasting notes: medium bodied, juicy pineapple, key lime, lemongrass, sea salt
pairings: spicy thai drunken noodles
