Wines - 2019 Second Take Vermentino
Stunning bright colour with slight hints of golden and green tinges. The nose has an alluring lemon
rind flavour with floral notes and a hint of lemon myrtle jumping from the glass. This comes even
more alive on the palate with immediate texture complexity, stunning acid, beautiful length and an
abundance of structure. This wine is about structure, texture, tannin, with a slight nuttiness and a hint
of flor character which pushes this white into a dimension that some whites just do not go in.
The fruit is hand picked early in the day to avoid the heat and maintain freshness in the grapes. We
leave the fruit in the cool room over night to get as cool as possible before destemming and crushing
the next day. Most of the crushed fruit then goes straight to the basket press (Y&P Vermentino) but
we keep some to the side and put straight into a tank to ferment on skins. With the occasional plunge,
the fruit naturally ferments. Once sugar dry, we place the lid on the tank and leave until desired
flavours are achieved.
Having left this wine on skins for 313 days to develop texture and complexity, our children Peyton and
Campbell help us in the winery by jumping in the tank and bucketing out the skins into the press.
We have chosen to bottle this unfiltered but racked it reasonably clean to maintain purity and texture
with a small amount of sulphur added just prior to bottling.
Vintage 2019 ended up as having extremely high quality fruit but below average yields, a season that
started out dry and stayed that way with below average rainfall. The vintage tackled everything from
lack of rainfall , frost, windy conditions at flowering caused issues and a hailstorm just put the season
on a back foot. An early season start to picking ensured most fruit ripened quicker due to smaller
Jim & Jill Mader - Light Pass 2006 - Grower / Vineyard
A spare vineyard site amongst their vineyard property at Light Pass become needing of replanting,
and Jim and Jill decided to instead of planting the obvious choice for the Barossa, they decided to take
a holiday to Italy and look at an alternate varietal. In 2004 while holidaying in Italy they decided to
look around at varieties that were growing well in Italy. Speaking to other winery owners and
viticulturists they discovered many varieties but Vermentino is the one that stood out, and after
lengthy discussions were excited that this variety could do well in the Barossa Valley.
Returning home they worked closely with friends, the Chalmers family, to research and obtain root
stock. As far as we all know, Jim and Jill were the first to plant this variety in the Valley, and we are very
thankful that they did.
Planted on their property verging on the Para river creek bed this vineyard is tucked in amongst the
gums and planted east /west to avoid harsh sunburn from hot summer days.
Planted on own roots in red / brown soil, the clone H62 Rolle was first brought into Australia by the
CSIRO in 1974.