Yelland & Papps Barossa Valley

Wines - 2015 Second Take Vermentino

Second Take

The Wine

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.


The Winemaking

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.

Vegan Friendly

Alc – 12.6 %

pH – 3.29

TA – 7.40 g/l

Bottled – 3rd December 2015

500 bottles produced

Minimal Sulphur

Winemaker: Michael Papps