Darryl Catlin grew up in the Barossa, but came to winemaking after stints in wine retail. This first experimental batch involved allowing the juice to ferment naturally on its skins, then pressed to barrel to mature for 6 months on full solids.
Catlin Wines, #1 Skins, Grüner Veltliner, Adelaide Hills, 2018
Light/medium lemon in the glass. Floral, nutty and warming. With chai like spice and some funky reductive earthy tones this takes a little time to show its true personality. There’s fresh haybale and hints of fennel seed with yeasty, doughy depth. Bone dry and just as forthright on the palate. Bold and near unforgiving. Depth without plushness or unctuousness. The finish grabs you by the collar for last punctuation of attention, draws you forward to really make sure you were listening.
Rating: 18.75/20 (94/100)