Shiraz wine

Let's have a bottle

... of your beverage, of Shiraz?

Shall I pour, darling?

Oh, why not? Go on.

So-

That's a body on that

... hence, when I said red wine, I didn't just say red wine, I said a really full-bodied Shiraz.

Yes.

We have more wines.

We have the Shiraz, the plain Shiraz.

Okay.

And then we have the Noam.

Uh, Dom's, uh, Dom's brother comes in and does them, and the, the man, the man loves his spritzes, and he is so kind and gentle, and, like, everybody's leaving with a spritz.

You, you're in there to get a six-pack of Miller Lite and a bottle of Australian Shiraz-

Well you-

... and for some reason you're leaving with Aperol spritzes

Um- And that's the way that we're doing it now, and we've noticed a remarkable difference in, in flavor, and it really brings out the true flavor of the underlying ingredients that, um, you're making the vinegar from.

For instance, Shiraz grapes, you can-- Shiraz wine, you can really taste that, uh, that Shiraz.

Um, and my, my philosophy really is, you know, the more you mess with an ingredient, it's to the detriment of that, uh, that final product, I think.

So if you just leave it do its thing, you, you're gonna get those natural flavors and aromas from that, uh, from that original product.

I love tinkering.

Um, I love experimenting.

Um, so at the moment we're doing, uh, a Shiraz, a rosé, so they're our, our sta- uh, standard, uh, standard vinegars.

Um, we're doing a malt vinegar, which I don't believe too many people in Australia are doing an artisan malt vinegar.