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Maggie Beer

More about Cabernet Paste

Whilst quince was the first, the most obvious thing to me was to look to other fruits of our own farming first, and then our region and beyond to the Riverland, the Hills and the Clare Valley, but always within South Australia.     

Cabernet Paste was the most challenging, taking some 5 years before I found a way to extract the seed but keep all of the flesh and juice to give the structure to the paste. I developed this with fruit at first from our Riverland vineyard, where I could see a slump coming in the industry and as serious grapegrowers wanted to utilise grapes in every way we could. And that continues to this day.

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