Wines - 2017 Second Take Vermentino
Wine 2017 Second Take Vermentino
Range Second Take
Varietal 100% Vermentino
Region 100% Barossa Valley
Bottles Made 1000
Winemaker Michael Papps
- Clones? H62 Rolle
- Year Planted? 2006
- Organic/biodynamic? No
- Soil? Red/Brown loam
- Direction/Aspect of vineyard? East/West
- Elevation? 180m
- Hand or machine picked? Machine
- whole bunch fermented? N/A
- Sorting (if done) by hand or machine? Berry or bunch sorted? None
- Co-fermented or blended after fermentation?
- Open, tank, roto or barrel fermented? Tank
- Wild or cultured yeast? Wild
- Total time on skins, including cold soak, fermentation add post fermentation maceration 231 Days
- Basket or Bag Press? Basket
- Pressed direct to barrel or via tank? Tank
- Oak or Tank maturation? Tank
- Percentage of new oak, and country of origin of oak? N/A
- Length of time in oak? N/A
- pH 3.38
- TA 6.60
- Alc 11.6%
- Tony Peters - Words from a Wine Glass
There are many things I like about this wine (and another white wine in the Second Take range) but one I want to mention is that it sort of made me step outside my comfort zone when it comes to wine. Most who know me are aware I’m a bit of a conservative and routine sort of bloke, but this wine made me take a look at other ways, and to a certain extent good ways, to treat some varieties.
I really dig this wine. When I served it up to some friends and it generated some interest and conversation. Just what wine is supposed to do.
This pushes the intrigue button right from the start and that is just with the information on the bottle. It gives the drinker everything they need to know about why this is why it is. One snippet of that information to fire up the interest factor, two hundred and thirty one days on skins! I dare you to google the normal time a white wine spends slothing about like this.
I picked up some wheat beer (banana) and ginger beer spice aromatics. Drinking is so much the pleasure of this wine every time. You don’t see it on the nose but citrus characters appear on the palate in the form of those lemon drop lollies that you suck on until they disappear slowly but they blend nicely with, sort of, subtle stone fruit characters. That subtlety is right through the whole experience of this drinking part too. I could easily drink a lot of this…easily!!
Read more on wordsfromawineglass.com
- 92 - Stuart Robinson - The Vinsomniac
Spends a whopping 271 days on its skins, to put that into context, ordinarily a white wine might spend 2-3 hours on skins, a Rosé something up to 24 hours (for a little colour extraction) and a red wine, anything between 8-20 days (dependent on how much colour, flavour, tannin extraction the winemaker is seeking)*.
Always intriguing to see what extended skin contact throws up aromatically, gone out of the window the conventional aromoids per the base variety. Here, something approaching tinned mandarin segments meets pickled/cured ginger. Aromatic spices are certainly thrown up a fair bit here, white pepper and mace spring to mind.
Slippery textured, fair glides across the palate with incredible ease. Citrus is the dominant flavour, in this lemon barley and sherbet manner. It's actually quite a delicate wine, for all its bluster - a little peach juice in the mix softens things up.
It's always interesting to see where it's wild ferment ride has taken it, it's a beaut and stands up incredibly well even 24hours after opening!
- 94 - Jane Faulkner - Wine Companion James Halliday 2019
Wild-fermented with a whopping 231 days on skins in tank. Quite phenolic withj a bitter-radicchio finish and racy acidity. In the midst it has gorgeous aromatics and flavour - quince paste,lemon barley water, rose petals and exotic spices. Savoury and moreish. Needs food as its friend.
Cellar to 2021
- Gold - Australian Alternative Varieties Wine Show 2018