The Lemon Crush is crushingly good and we wish you good luck at sharing this delicious wine around. This is a new edge on an old school blend of Semillon and Chardonnay and immediately you’ll be intoxicated by a nutty, lemon skin and citrus balance washed over by a tantalising morishness which has a salty edge.

Established in 2016, winemaker Andrew Wardlaw’s journey began in the mid-90s, studying viticulture and learning from renowned names like Lehmanns, Henschkes, Torbreck, and of course, his pop. After gaining experience in Beaujolais and various regions in France, Andrew was convinced that wild ferments and a lo-fi approach with zero to very little adds were the way to go. In the cellar, grapes are foot crushed or destemmed, with some whole bunches for partial carbonic maceration; this novel method conjures some playful candied aromatics, a nifty trick from his travels, no doubt. Whites are pressed to oak or fermented on skins, while reds undergo hand mixing, aging in old French oak on lees, and bottling without temperature control or additives. The use of old oak softens the wine without reducing fruit character, and starting from the 2019 vintage, and no sulfur is added to the red wines, resulting in remarkable lift and elegance. The goal is simple, make affordable wines that bring joy to the drinker. If you’re one of the lucky few that experience aromas and flavours as colours and textures, they’d probably look like the Edenflo labels, so feel free to judge the bottle by its label.