In the warm climate of Australia’s Barossa Valley, most producers make full bodied, oak aged reds, but Smallfry harvest early to keep the wines lighter and fresher.

At a mere 11%, this unfiltered red barely feels alcoholic. It’s all abut freshness, vivacity and fruit. Think bright red berries – strawberry and raspberry, with a hint of pomegranate.

It’s a joyously informal and convivial beverage. With barely perceptible tannin, it’s an (all too) easy drinker, or would match well with spicy foods or lighter vegetarian dishes.

Wayne Ahrens and Suzi Hilder wanted to make small batch, low intervention wine, without using systemic chemicals. So they quit their secure jobs with large wine companies and founded Smallfry Wines, initially planting a site from local seedlings in Eden Valley between 1994 and 1998.

In 2007 they bought an 18 hectare estate with old, ungrafted, biodynamic vines in Vine Vale, Barossa, which had been tended for the previous 52 harvests by Ken Schliebs, and been in Ken’s family since the 1850s.