Piquepoul verjuice and vinaigrette?

After this year’s piquepoul vintage was tucked away, I noticed some late green unripened berries on nearby rows of grafted piquepoul.

A lightbulb moment and some V8-type kilometers last weekend saw boxes of green berries on their way to receptive chefs keen to trial fresh piquepoul blanc verjuice, exclusively for Moonlight Flat’s loyal oyster supporters.

DSC_0802Look out for it on menus in Sydney, Melbourne, Canberra and Orange soon!

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