This beer is made in the traditional Belgian way i.e. a grist of 40% raw wheat and 60% malted barley, a turbid mash, aged hops, a long boil, spontaneously fermented (the wort is cooled overnight in an open tray allowing wild yeast and bacteria to inoculate it), aged in oak barrels for 2 years and then refermented on Pinot Gris grapes for 2mths before conditioning. The whole process takes about 3 years.
Karamu Grape Ale - pinot gris - is ready to drink after about four months of conditioning. However, although it continues to evolve, it remains great drinking for many years.
It sits between the worlds of beer and wine displaying notes of grain, hops and Pinot Gris. It is remarkably light and refreshing considering the ABV

8.3% ABV

Best Before: 2030/04/19

A lovely ripeness and aromatic impact, scents of fresh quince and pear then apple and fruit spices. Youthful, vibrant and enticing. On the palate a dry wine with flavours of pomaceous fruits framed by lees and mineral qualities, there’s youthful tautness that gives a palate squeeze and crunch. Salivating, lengthy and well made, a reflection of vintage and excellent wine making. Best drinking from day of purchase through 2028.

93 Points Excellent
Cameron Douglas, Master Sommelier

Aromatic Pinot Gris is a real treat when it’s as dry and fresh as this vibrant, young white from Blue Earth Estate in Te Muna Valley. All grapes were hand picked and the wine was fermented to less than 1 gram of residual sugar, which makes it absolutely bone dry in taste and style. Flavours of white pears, fresh crisp red apples and a little citrus all run through each sip. Drinks well now and can hold for a further three to four years, evolving in that time but it’s made to enjoy now, so why wait? Joelle Thomson