Pronouned "keh-kina', this aromatised wine is the Barossa version of Dubbonet or Lillet Blanc. Marsanne was pressed, settled and racked before having fresh and preserved orange rind, dried lychee, blackberry, lemongrass, safflower and green tea thrown in to infuse for several moths. Lastly, a solution of simmered cinchona bark was added before bottling to add a bitter kick. Sip chilled, or top with sparkling water and a twist of lemon. Yum.
With an idea of consuming an aromatised white over summer we began to explore our possibilities. Deliberately, we steered away from an extended skin contact, oxidative approach. After tasting through leading vermouths and aperitifs, we were taken by the lifted aromatics and layered interest of Lillet Blanc and Cocchi Americano.
There began our path of aromatic infusion.
After infusing just about everything we could find from berries, fruits, hard spices, tea, fresh and dried herbs, flowers, nuts and seeds we decided on a fresher and more distinct aromatic profile.
Our chosen aromats were - fresh and preserved orange rind, dried lychee, blackberry, lemongrass, safflower and green tea.