Like many great discoveries, The Wicked Fairy was unconventionally created when the vibrant and exhilarating chemistry of winemaking and winemaker collided. On this day in the late 90s, a tank of Shiraz was accidently pumped for a split second whilst fermenting. The resultant explosion of Shiraz was named Wicked, although its magical and delectable aroma captured the winery and was thereafter known as the Fairy.
Often innovative and unconventional, the Wicked Fairy is now represented by very small batches of premium fruit carefully crafted into innovative yet vibrant wines encapsulating the best characteristics from Western Australia’s coolest climates. Production is limited and the wines are crafted in the méthode traditionnelle, spending many years on lees before release.
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