# Sonnyboy (2022)

- **Producer:** Aristotelis Ke Anthoula
- **Colour:** orange
- **Type:** still
- **Grapes:** Muscat of Alexandria, Vermentino
- **Region:** South Australia, Australia
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €26
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** peach, apricot, mango, passion fruit, pineapple, grapefruit, orange, lime, ginger

## About this wine

Sonnyboy is a playful, nostalgic orange wine crafted by Aristotelis Ke Anthoula, a natural winery based on the Far South Coast of New South Wales, Australia. Established in 2016 by Tony Zafirakos and later joined by Maddison Park-Neilson, the winery pays tribute to Tony's Greek immigrant parents, Aristotelis and Anthoula, who kept home-winemaking traditions alive in their Sydney garage. The wine's name and vibrant, neon label design are a cheeky nod to the iconic Australian Sunnyboy triangular water ice blocks, capturing the essence of a melting summer treat.

## Interesting facts

- The wine is named after the iconic Australian 'Sunnyboy' water ice blocks, reflected in its vibrant, neon triangular-themed label.
- Aristotelis Ke Anthoula was established to honor the backyard garage winemaking traditions of the winemaker's Greek immigrant parents.
- The wine is pressed entirely by hand using a manual basket press, requiring absolutely no electricity or pumps during the process.

## Food pairing

The vibrant acidity and pronounced tropical aromatics of this skin-contact wine make it an exceptional partner for fragrant, spicy, and oily dishes. The light phenolic grip cuts through the richness of pork and fried foods, while the explosive fruit profile complements the complex sweet, sour, and spicy notes of Southeast Asian cuisine.

## Wine making process

The grapes, sourced from 50-year-old vines in the Riverland region, are hand-harvested and organically farmed. In the cellar, the fruit is destemmed and undergoes spontaneous wild fermentation with no temperature control. The Muscat of Alexandria and Vermentino grapes co-ferment on their skins for exactly five weeks, with minimal plunging to develop a concentrated skinsy character without excessive tannin. The wine is gently basket-pressed using manual equipment with no pumps or electricity, matured in a combination of clay pot amphorae and old French oak, and bottled unfined, unfiltered, and with zero added sulfites.