Our Wines - 2016 Second Take Vermentino
The latest release of our wild-eyed Vermentino hails from the Mader vineyard in Light Pass and sees a whopping 279 days on skins giving it a wonderfully complex and nuanced aromatic profile and palate shape that has won a lot of fans over the years.
Vermentino is a grape variety that hails from the sun-drenched islands of Corsica & Sardinia. There it is lean, saline and thirst quenching; lively and energetic in the mouth. We like to give it an Australian context, throw in some inspiration from the skin-contact, amber wines of Friuli and Georgia, and the result, I’m sure you will agree, is an enchanting and delicious wine that is both food friendly and slurpable by itself in good measure.
There’s a light cloudy sheen to the pale straw hue, un-fined and unfiltered, you’ll first notice aromas of nectarine, lemon pith, guava and white peach enveloped with hints of white flowers. Notes of frangipani and jasmine abound along with dried tangerine peel, sour-like spice, marzipan and roasting chestnuts.
Textural and lively in the mouth it cuts a savoury line across the palate. Again, there are abundant stone, citrus and tropical fruit notes, dotted with exotic spice and lifted by jasmine floral notes. There are hints of clotted cream, crushed stone, roasting nuts, lemon curd and almond paste along with notes of sea spray and oyster shell. There are sweet tannins gently tugging at the roof of the mouth and the wine finishes bone-dry, long and laden with a savoury minerality. It’s a multi-layered wine that just sings with charcuterie or grilled seafood.
Made on a very small scale of 800kg of fruit crushed straight into tank.
Wild fermented and hand plunged twice daily to avoid oxidation.
After fermentation we added SO2, sealed the lid and left for 279 days, then racked and hand pressed to tank. We then allowed this to settle and bottled unfiltered.
Bottled 10th January 2017
800 bottles produced
pH – 3.35
TA – 6.60
Alc – 11.0%
RRP - $40
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 19th February in the early hours of the morning.
- 92 - Steve Leszczynski - QWine
Vermentino with the dial turned to 12. Something out of the ordinary here and it ticks the boxes with ease.
Wild yeast fermented, unfiltered and unfined plus 279 days on skins no less. 800 bottles produced.
Under ripe pineapple husk and white flowers are joined in the mouth by poached pear and stewed apple. Some nuttiness hides under the radar but does enough to poke its head through. There's good weight here, a far cry from the table wines usually delivered by this variety. That apple hangs long leaving a skinsy texture in its wake.
One for those who like different done well.
Drink now to three years.
Read more on qwinereviews.com
- Tony Peters - Words from a Wine Glass
Humans are curious by nature. I think I am more so, probably an occupational hazard. If something catches my eye, I have to check it out more thoroughly.
“279 days on skins” piqued my interest big time!
Don’t try too hard with the aromas. You don’t need to. They seem to come in and tell you to move right along and taste it, and you can’t help but do just that.
The fruit flavours seem to pile up, giving plenty and tantalise the taste buds. If you go into your local fruit & vegie store (not one of the big guys), you could point your finger at almost any of the fruits and its flavour would be in this wine.
The finish is generous too. The extended skin contact plays its part here adding the texture and almost grapefruity like character…in a good way. The other thing that, dare I say, is a surprise is that it has a bit of length to it which adds to the intrigue of this wine.
My advice, don’t serve this novel little gem cold. It much prefers being a cool dude.
Read more on wordsfromawineglass.com