Wines - 2015 Second Take Vermentino
Voila! We present the 2015 model of our Second Take Vermentino for your drinking pleasure. It’s our crazy-eyed, tousle-haired take on the variety that never fails to put a smile on peoples dials. Wild ferment, 259 days on skins, hand-pressed and un-filtered and un-fined — it’s one of the wild child’s of our wine line-up. It’s a grape that originally hails from the sun-drenched islands of Corsica & Sardinia but it seems equally at home here in the Barossa providing crisp, delicious drinking and this is our funky take on the variety.
Mid yellow/straw in the glass with enticing fruit aromas of pithy Meyer lemon, Granny Smith Apples, guava and nectarine. There’s a distinct nutty note in the mix as well; wafts of roasting chestnuts and hazelnuts drawing you into the glass. Hints of clotted cream, soft spice, lemon curd, almond blossom and marzipan complete the aromatic picture.
Plenty of texture and vitality on the palate, again with ripe nectarine, lemon, apple and tropical fruits all come into play. Those roasted chestnut/hazelnut characters appear once more in the mouth alongs with hints of baking spice, apple turnover, creme fraiche, almond paste, white flowers and lighter notes of oyster shell. There’s a pithy textual component on display here; a snappy, sapid, salivating line of crisp acidity and a sense of umami as the wine trails of gently into the distance with notes of lemon, spice and oatmeal.
Having a little play, we naturally fermented a small (600kg) parcel of Vermentino in a small tank on its skins. Once fermented the wine was sulphured and lid put on and left for 259 days. Naturally settling the wine in the tub we racked it off and pressed (or squeezed) off the skins in muslin cloth into tank. After settling for several weeks the wine was racked clean and bottled without fining or filtration.
Alc – 12.6 %
pH – 3.29
TA – 7.40 g/l
Bottled – 3rd December 2015
500 bottles produced
Winemaker: Michael Papps
Grown on the outskirts of Light Pass these vines were planted in 2006 by the Mader Family and possibly are the first plantings of Vermentino in the Barossa. Using the H62 clone and its own roots, these vines were planted into a loamy topsoil at an elevation of 270m. Picked on 18th February at a touch under 2 tonnes per acre.
- Very Good - Steve Leszcynski - Q Wine
'Vermentino has just been taken to places it's never been'
- 93 points - Gary Walsh - The Wine Front
- Regan Drew - Vinonotebook
Wild ferment, 259 days on skins. Unfined, unfiltered. Cloudy appearance, bruised Apple sweetness and funk with Homemade Ginger beer/lemonade. Smells raw, primal and homemade, with an edge. The palate earthy yet fruit sweet, the acidity is juicy. There’s a raspberry-like sweetness to the wine too…or is that just the Barossa? The natural Briny saltiness of Vermentino seems reduced, yet it wants food, some lightly grilled sardines on bread would be perfect.
- Anthony Peters - Words from a Wine Glass
A very interesting wine.... in a really good way. I reackon it is bound to bring in those that doubt the 'skin contact' genre of wines.
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