Yelland & Papps Barossa Valley

Wines - 2014 Second Take Vermentino

Second Take

The Wine

We love our Vermentino here at the House of Yelland & Papps. And why not? It is a dry, crisp, super-smashable white wine, that seems perfectly suited to the Australian lifestyle. Be it a BBQ at the beach, a picnic or just lounging around in your undies watching the (insert favourite sport, TV show or movie here). Widely planted in Sardinia, it is a variety that is also suited to our growing conditions here in Australia, so it’s no wonder our local vignerons are jumping onboard. Pale yellow/straw in the glass with aromas of bright citrus fruits — lemon and grapefruit predominately with splashes of crunchy green apple and richer guava and paw paw notes further in the distance. Hints of grilled nuts, ginger, soft spice, nougat and jasmine combine adding aromatic complexity.

 

Crisp, lively and fresh as a daisy on the palate also with an energetic line of bright citrus fruits charging over the tongue. Pithy grapefruit and Meyer lemon flavours abound, back up by nashi pear, green apple and a light tropical fruit wash. Again, floral notes show their head on the palate with hints of frangipani and jasmine, grilled nuts, clotted cream, marzipan and just a hint of green olive in the background. Plenty of texture and a delightful weight on the palate the wine is driven along by a zesty line of acid before finishing sparkling clean and bone dry with just the right amount of pithy grip. Break out some grilled seafood or oysters and you will be in a happy place.

 

The Winemaking

 

Having a little play, we naturally fermented a small (100kg) parcel of Vermentino in a small tub on its skins. Once fermented the wine was sulphured and lid put on and left for 203 days. Naturally settling the wine in the tub we racked it off and pressed (or squeezed) off the skins in muslin cloth into two 54L Demijons. After settling for several weeks the wine was siphoned into bottle without fining or filtration.

picked & crushed on  17/02/2014

wild ferment

203 days on skins

hand pressed on 09/09/14

unfiltered / unfined

vegan friendly

bottles on 03/12/14

pH 3.38 TA 7.10

10.2 % alc

only 135 bottles produced

Minimal Sulphur

Winemaker: Michael Papps