A second take at how wine making could be done in the Barossa….279 days on skins. Wild ferment. Unfiltered and unfined.
Yelland & Papps, Second Take, Vermentino, Barossa Valley, 2016
Creamy waxy, creme caramel, salted caramel smells interplay well with the decisive lemon/lime citrus leaf and grounded with a dry chalkiness like an amontillado sherry. Complex, dry but not sullen or dead: the fruit is definitely alive and vibrant, the acidity giving it a quiver. Still, it seems a pensive wine at times with the texture prominent and the fruit happy to sit as accompaniment.
Wine sample courtesy of Yelland & Papps