This Konpira Maru is smashable sangio par excellence! Super ripe and chockfull of red fruits: red berries, strawbs and cherries. It's really juicy and has a lot going on - with some earthy tones, high crunchy acidity, and a little tannin, and it's most excellent chilled. Fr-fr-fresh!

Sam Cook and Alastair Reed are two blokes committed to doing things their own way. A wine merchant and a wine educator respectively, they set up Konpira Maru back in 2014 with the aim of sourcing fruit from unknown vineyards across Australia and making the kinds of wines they wanted to drink, but didn't know existed. Their vineyard sources stretch from Melbourne to New England in NSW for this idiosyncratic project, a veritable liquorice all sorts. The wines are made without additions, naturally fermented, sent to bottle straight from whatever vessel they hang out in for a spell. Bucket science and good times. There are zero boundaries at Konpira Maru, whether that's with winemaking, blending or indeed naming the wines themselves. Also worth noting is that this wine is sealed under crown seal but is NOT a sparkling wine. Why, you ask? Cost and ease is probably the best way to sum it up - Sam and Alastair wanted an inexpensive way to seal their bottles, and wanted to be able to take their wine to the park for a BBQ or down the beach for a picnic. The ideal closure? A crown seal! Arr! Arr!