Yelland and Papps give plenty of information regarding just how the Second Take wines are made: 310 days on skins. Wild ferment. Pressed off by the Papps kids: Peyton and Campbell. Unfiltered. Unfined. Vegan friendly. Only 1000 bottles produced.
Yelland & Papps, Second Take, Vermentino, Barossa Valley, 2018
Carries some residual sediment like a good ale. Medium gold in the glass. Aromatic and potent. Sharp apricot stone fruit, preserved lemon and ginger take care of fruit components while lanolin, sesame oil, matcha green tea and Brazil nut make for a complex set of aromas. Textural and tangy on-set with orange citrus moving through to creamy apricot halves and nutty overtones. Taut and tightly wound with a slightly grainy complexity and a briny finish. Unique.
Wine sample courtesy of Yelland & Papps