Vermentino…usually associated with islands and fish and salty air, not a couple of hundred kilometres inland from the sea.
Yelland & Papps Second Take Vermentino, Barossa Valley, 2015
Wild ferment, 259 days on skins. Unfined, unfiltered. Cloudy appearance, bruised Apple sweetness and funk with Homemade Ginger beer/lemonade. Smells raw, primal and homemade, with an edge. The palate earthy yet fruit sweet, the acidity is juicy. There’s a raspberry-like sweetness to the wine too…or is that just the Barossa? The natural Briny saltiness of Vermentino seems reduced, yet it wants food, some lightly grilled sardines on bread would be perfect.
Wine sample courtesy of Yelland & Papps