Vermentino is usually a seaside grape type, but here we have a Clare Valley edition by Marnie Roberts, also of Claymore Wines. Barrel ageing and lees contact for a different point of view.
Incredibly aromatic: Cumquat, bergamot, mandarin jam, preserved lemon and feijoa with an earthy, salty mushroom paté. Super fruity. The palate is rounded and fruit tingle fruity with a tutti fruitti milkshake creamy mouthfeel. I think I’ve mentioned fruit? It’s not a crisp, frigid, biting vermentino, certainly those elements do snap back towards the back palate, but I’m just not sure what to do with this wine. Bordering on thinking to serve with a custard/meringue based dessert or maybe a hard cheddar. Different. Points for individuality.
Wine sample courtesy of Matriarch and Rogue