Das Juice is Tom Audas and James Sheer, Australian sommeliers and directors of Lo-Fi Wine Imports. With an accumulated eighteen years plus experience in the wine industry, Audas and Sheer have collectively worked at some of Australia’s and the worlds best restaurants including the Michelin-starred Noma in Copenhagen. They import/distribution company Lo-Fi Wines has been introducing Australians to the best of local and international natural wines for seven years now. They focus on wines that are sustainable in the vineyard with a low-interventionist style in the cellar. This philosophy is something they carry through to their range of Das Juice Wines, which was born out of the demand for well-priced, well-made wines that align with this ethic and fill a gap in the market. After three vintages of trial and error there is now a full range of Das Juice Wines including a Col Fondo style Prosecco from Victoria and four still wines sourced from organic and Biodynamic Vineyards from across south Australia. These wines are produced with help from winemaking friends from across these regions and wouldn’t be possible without their expertise to bring this project to life. The Das Juice lineup is the true definition of Lo-Fi wines. Authentic wines made with integrity, naturally fermented, nothing added, nothing taken out, no fining or filtration and a minimal dose of sulphur at bottling. As with all our producers, we will be donating part of the proceeds from sales to a non-profit close to our heart. For Das Juice, we have chosen to donate to The Black Youth Helpline. Please check them out.

Maceration 2023

70% Muscat, 20% Sauvignon Blanc, 10% Arneis

11.5% ABV

610 cases produced

Notes from Das Juice:
Our skin contact wine is a blend of two parcels of Muscat (Zerella) making up 58% of the wine with 10% Arneis and 20% Sauvignon Blanc both from Peters Creek. The final 12% is a very special new addition from the Stonegarden vineyard in the Eden Valley with a field blend of muscat family averaging over 120 years in age. All Grapes were picked separately, de-stemmed and kept on skins for 2 weeks and pressed. The Eden component was aged in old french oak hogsheads while the rest were blended to the same tank and Kept on full solids for 7 months. Wines were combined two weeks before bottling. 30ppm SO2 addition prior to bottling.

The tropics have arrived and with them the full spectrum of a generous fruit salad. Chalky texture sitting behind plenty of mineral drive.

SKU: 839468 | 12 to a case | 750 ml, glass, with wax over the cork

Red 2023

42% Shiraz, 42% Merlot, 16% Cabernet Sauvignon

12.3% ABV

1210 cases produced

Notes from Das Juice:

Our juicy light red is perfect with a chill. 

16% Cabernet Sauvignon from the Hickinbotham vineyard run by Yangarra in the high part of Clarendon. 42% Merlot from Zerella and 42% Shiraz from the Aramis Vineyard. The Cabernet Sauvignon and Merlot were both 100% whole bunch carbonic for 12 days while the Shiraz was half direct pressed and half destemmed and on skins for a week. All combined once dry to tank to sit on full solids for 7 months. 40ppm SO2 addition prior to bottling.

A juicy light red with dark blue fruit and delicate tannins. A modern take on the Cab Sauv blend with lightness and ease. Ideal with a chill.

40ppm SO2 addition prior to bottling.

SKU: 839470 | 12 to a case | 750ml, glass, with wax over the cork

Rose 2023

67% Merlot, 33% Tempranillo

12.5 % ABV

510 cases produced

Notes from Das Juice:

67% Merlot from Tintookie and 33% Tempranillo from the Peters Creek Vineyard on the high edge of McLaren Vale. Whole bunch pressed, slow naturel ferment in tank, racked and kept on light solids for 7 months. 35ppm SO2 addition prior to bottling.

It’s really fresh with notes of unripe strawberry and sour cherry and rosehip.

SKU: 839469 | 12 to a case | 750 ml, glass, with wax over the cork