Whole bunch pressed, fermented to nearly dry, then to barrel for a rest.
For whatever reason I’ve always been drawn to the salty side of life, maybe growing up on a peninsula, being naughty kids hooning around in tinnies, going fishing, getting as much hot chips as you had loose change, ripping oysters of the rocks… yeah makes perfect sense when I write it down.
AGES ago, Alicia and I used to get Fish and Chips and head down to a spot next to Wamberal lagoon. We’d get your classic fish cocktail and chips and if a dole/royalty cheque had come through I’d splash out on some crumbed scallops, in all their sweet and salty glory, with a proper lemon squash to wash it down. Good times. – Borachio
