The name “Drowning Sauce” originated when Robin first put the sauce all over a piece of grilled tuna off the barbecue. He just wanted more!  Robin and his son-in-law Ryan have brought their considerable experience of 55 years of winemaking to the blending bench and the end result is a subtlely sweet, gently acidic and enticingly spicy with the merest hint of savour saltiness on the finish.  Great for dipping cold rolls and dim sum, great over dumplings or lovingly drown your favourite meat or fish off the grill.