Wild fermented in stainless steel, the wine also spent 6 weeks on fine lees, giving it a beautiful, textural edge not often found in Australian Vermentino’s. This year, with the hotter conditions and earlier pick date, we see a more textural, crunchier style, whilst still exhibiting the aromatic, lush characteristics we love to show in the wine.
The nose highlights those aromatics, with a cracking orange peel, citrusy element. The palate kicks off in that same direction, before returning to that stone fruit, white peach and nashi pear profile we love. The acid line cleans up the back end, highlighting the classic Vermentino hit of sea spray, the lovely briney savouriness giving a beautiful long finish to the wine.