Fade To Black

MURI describes Fade To Black as a direct descendant of Nuala, the company's second ever blend. The name is a nod to a jungle tune — according to MURI, the first jungle record Murray Paterson owned on vinyl, and one he used to listen to on vinyl, described as deep and rolling.^[1],[2],[3]

The declared ingredient list is water, red currant juice, blackcurrant juice (4.8%), chamomile (0.2%), wheat malt (gluten), fig leaf (0.05%), pine needles, sugar, salt and yeast. A separate listing for the 750ml bottle gives the ingredients as red currants, black currants, chamomile, malt, fig leaf, pine needles, sugar, salt and yeast. In composed form, the blend is built from fermented currants, chamomile kefir, fig leaf and pine kvass.^[4],[5]

Fermented Black Currants — Fruit Core. Black currants are fermented for the blend, and blackcurrant juice is declared at 4.8%. MURI has also described the drink as a sparkling blackcurrant wine.^[6],[7]

Red Currant Juice — Fruit and Acidity. Red currant juice is part of the composition; the blend is described as a cuvée of fermented red currants alongside the black currants.^[4]

Chamomile Kefir — Floral Component. Chamomile is declared at 0.2% and enters the blend as a chamomile flower kefir.^[1],[4]

Fig Leaf — Foraged Aromatic. Fig leaf is declared at 0.05%. MURI states that the fig leaves are foraged from a tree roughly 100 metres from the blendery.^[1],[4]

Pine Kvass — Earthy Backbone. Pine kvass is identified as a key ingredient, built on malt and pine needles; MURI describes it as a kvass made with locally foraged plants. It contributes a warm earthiness to the finished blend.^{[1],[4],[5],[7],[8]}

Appearance. Dark red in colour, gently sparkling.^[9]

Nose. Complex aromas of berries with herbal and smoky notes; the opening shows dark fruit and ripe berry.^[5]

Palate. Dark red forest fruits with a pronounced and lively tartness, followed by savoury, earthy and gently spiced flavours. The palate is full and structured, with balanced acidity, light but noticeable tannins, subtle depth and a warm earthiness from the kvass. The finish is dry and persistent. MURI characterises the whole as a fruity, tannic blend of black and red currants, chamomile and fig leaf with refreshing acidity.^[4],[10]

Structure. Structural summary drawn from the stated tasting descriptors.^[4]

• Acidity: refreshing and balanced, with pronounced, lively tartness
• Body: full and structured
• Tannin: light, though noticeable
• Complexity: complex aromas of berries with herbal and smoky notes; subtle depth
• Length: dry and persistent finish

ESSE pairs Fade To Black with chewy and charred beetroot. Sommelier Honey Spencer, co-founder of the London restaurant Sune, has paired with the blend.^[5],[11]

MURI recommends the blend with steak tartare and grilled meats, and with autumnal dishes. It is also suggested for roasted vegetables, mushrooms, grilled dishes, rich sauces and other deeper savoury flavours, and is described as best suited to food and slower occasions.^[4],[5]

Fade To Black was awarded 'The Best Red Wine Alternative 2024'.^[4]