Guest Beer - Wildflower - St Florence 2019: Semillon
A beer shipped in especially for GP + Friends 2020, as a part of the Road to Beervana celebrations.
Wildflower, based in New South Wales, are primarily focused on fermenting beers with a diverse culture of brewers yeast, wild yeasts and bacteria. Known in the brewing industry as mixed fermentation, they have developed a house culture with yeasts foraged from New South Wales that they experiment with and learn from on a daily basis. Due to their commitment to these types of fermentations, their beer-making process is greatly altered in order to allow these wild yeasts to express themselves in a positive way. Foremost among these practices is the blending of new and old barrel aged beer in order to highlight the complexity in flavour these wild yeasts naturally create.
The variant made with Semillon was made by blending 4 barrels of mature, barrel aged Gold with hand harvested Semillon grapes from Tyrrell's Estate in Polkolbin NSW. On an early morning in January, thye drove up to the Hunter arriving to the Tyrrell's Estate to try and beat the 40+ C heat predicted for the day and got to work hand harvesting beautifully ripe Semillon grapes. They finished before it got too hot and headed back to Sydney. They chilled the grapes overnight and the next morning transferred all of these whole bunch, hand harvested grapes into a variable capacity stainless steel vessel without destemming or crushing. They sealed the tank and allowed fermentation to naturally begin via the native yeasts on the skins of the grapes. After three weeks of sealed, carbonic maceration, we removed the juice at the bottom of the ferment and blended in two barrels of Gold and allowed the fruit to macerate and referment with the beer for 4 months. In June they blended in another two barrels of Gold for necessary structure and balance and packaged on 19 June and allowed to go through a tertiary fermentation for carbonation and conditioning for 11 weeks before release.