Sydney Morning Herald, 2017
Hop into spring Wine.
"A field blend is a way of making wine that remixes a number of a vineyard’s grapes for a bit of old-fashioned fun celebrating place. Jared Dixon’s fruit tingle from Tingha contains – get ready, here we go – gewurztraminer, nebbiolo, shiraz, tempranillo, tannat, pinotage, tinta cao, touriga, barbera, chardonnay, viognier and petit manseng. One hundred per cent whole-bunch and fermented with indigenous yeast, the border-hopping blend has a palate dominated by citrus and vanilla with a red forest-fruits dancing down a dusty road. This would be a cracker in winter, too."
Best with: old verandahs and lazy dogs; wood-roasted vegetables and fresh-baked damper.
Good Food Guide, Sydney Morning Herald, February 2017.