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To make Soif, two spontaneously fermented ciders are blended, then aged on cherries and strawberries, then one tonne of Zweigelt skins was added for an extra month of skin contact. It’s a red fruit bonanza.
What’s it like?: Zweigelt and Montmorency Cherries meld into plush textural bliss. Strawberry aromas waft over it all. The fruit acids here are soft like silk.
Soif is easy. A thirst quencher; a glugger; a quaffable refresher.