Called Tea and Wine, the range incorporates an unoaked Chardonnay injected with Egyptian camomile blossoms and a Cabernet Sauvignon imbued with Sri-Lankan chai. The wines were made by infusing organic loose-leaf tea into the Chardonnay and Cabernet base wines after fermentation.
A tricky procedure to consummate, the final recipes took two years and hundreds of trials to create so as to strike the right flavour balance.
The experiments included blending brewed tea into wine, brewing tea in cold wine, drying grapes on a bed of tea leaves and completing the wines in tea-smoked barrels enlivened by the Chinese custom of tea-smoked duck. Tea and Wine
“We experimented with numerous ways of infusing the delicate notes of tea into wine and finally, following quite a while of research, found the best method to locate the ideal integration,” said Helene Herges, a spokesperson for the brand.
“In the present busy world, it’s easy to neglect to slow down and take some time for yourself. Tea and Wine is a unique item that creates the perfect combination of two celebrated drinks, ideal for a moment to enjoy some ‘me time’,” she included. Tea and Wine
Tea supplier Corinne Smith included: “It’s energizing to see tea innovation in the spotlight. Presently like never before we are opting for higher quality and progressively unique flavours, and there is so a lot to investigate and appreciate the versatility of tea.”
The wines have gone on sale at Dan Murphy’s stores across Australia evaluated at AU$22 (£12) a bottle and possibly took off around the world.