To most of our clients, Bryan Martin will need little introduction. This multitalented chef-turned-gun-winemaker is renowned for his work at Clonakilla and has lit up the Canberra scene with his delicious and sometimes esoteric wines. Produced in small, 300-litre batches, the Vermouth’s bitter notes come from cinchona. The 2022 vintage of his red bitter tonic has a base of Canberra Nebbiolo, which was naturally fermented for six weeks on skins and then matured in five-year-old French Barriques. It was fortified and macerated with a tincture of semi-dried blood orange, cinchona, coriander, juniper and tarragon, and finishes with residual sugar of around 50g/L.