The aim of the East of Alice blend is to produce a distinctly savory wine with tannins that make the palate salivate and have the taster immediately thinking of food. To achieve this, Erl Happ used a combination of Spanish and Aussie varieties that are medium to full bodied in nature and are noticeably savory in their flavor profile. The grapes were farmed from the Three Hills vineyard in Margaret River and aged in older French oak barrels.
