Spencer Chocolate Single Origin zinfandel with the ferment being stopped

with the ferment being stopped at 15 grams residual sugar

a symbol of the great hardship and struggle of the past

Apple and pear notes are finished with a textured mouthfeel

Selected grapes were harvested early in the season and fermented using a neutral yeast at low temperatures to assist in retaining the rich fruit flavours

particularly great through those warmer Spring & Summer months

Spencer Chocolate Single Origin zinfandel with the ferment being stoppedSpencer Cocoa is Australian made bean to bar chocolate, produced by a team dedicated to quality and integrity. We buy cocoa beans directly from a small group of families on the island of Malekula, Vanuatu who grow, harvest, ferment and dry the cocoa. Twice a year we visit them to catch up and select the new season beans. Back in Mudgee, we roast, grind, conch and temper the cocoa into beautiful chocolate. Luke Spencer chocolate maker, agronomist Dark