Hand-harvested in the Hawkes Bay during mid-summer when the Cabernet Franc grapes are low in sugar and high in acid. The result is a fresh verjuice with delicate berry nuances and a gorgeous blush colour.

Verjuice is not fermented and contains no alcohol. It has the acidity of vinegar and the tartness of lemon juice, without the harshness of either.

Use in recipes as an alternative to vinegar or wine - such as in risotto, dressings or to deglaze the pan when cooking seafood, chicken, poultry or pork. It is fantastic to poach fruit in or set as a refreshing jelly, lightly sweetened with some sugar.

Try halving and and stoning peaches or apricots, splash over some verjuice and sprinkle with sugar. Roast in a hot oven until the fruit has softened and the juices are syrupy. 

Verjuice is also perfect as a non-alcoholic and refreshing summer drink - add sparkling water and lots of ice!

Refrigerate after opening.