Apostle Hot Sauce - Red Wine & Plum Herb Seasoning variety_Stout / Porter

Apostle Hot Sauce - Red Wine & Plum Herb Seasoning variety_Stout / PorterApostle soak pink Himalayan rock salt in organic Hawke's Bay pinot noir so the crystals take on a softly fruity and tannic flavour along with a deep dusk coloured hue. Inspired by classic Provenal herbs, the salt is dehydrated with layers of rosemary, thyme, celery, dill and juniper. Finally, we add Black Doris plum for sweetness, richness and colour along with sumac for tartness and acidity. The result is an elegant, vivid herb salt that brings a

Altitude (at 300 metres

When it's your own fruit

This wine is from Tasmania’s Tamar Valley (TMV)

Hand harvested grapes are chilled overnight before whole bunch pressing

Serve this wine at 16°C

Chicken salt was invented in the 1970s by Peter Brinkworth in Gawler

Just a better way to unwind

It can be used in a negroni

His macerations and fermentations are long

vineyards and native scrublands

originally from the area of Porec in Croatia

“El Maiol”