Bremerton Wines Special Release Vermentino 2018
First tasted this in April 2019 and now a chance to re taste. It’s educational to see how wines evolve. Bremerton Wines, Special Release, Vermentino, Langhorne Creek, 2018 April 2019: […]
First tasted this in April 2019 and now a chance to re taste. It’s educational to see how wines evolve. Bremerton Wines, Special Release, Vermentino, Langhorne Creek, 2018 April 2019: […]
Angullong Wine here take advantage of the Orange region’s cool climate to retain natural acidity for freshness. Note: Bottle image is of 2017, but no other change than the vintage […]
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 […]
The only white in Mitolo’s entry level ‘Jester’ range and it certainly holds its own. Mitolo, Jester, Vermentino, McLaren Vale, 2018 Riper tropical notes (fresh and dried) tempered by crushed […]
I recently attended the Hunter Valley wine region for their annual Wine & Tourism Legends Awards. Various tastings were conducted for assembled trade and media representatives, including a fascinating look […]
Stefano de Pieri, teaming up with the Chalmers family to grow this Sagrantino. Exclusive to Cellarmasters. Stefano de Pieri, Sagrantino, Merbein, 2018 Bright pure plum character with nutty hints of […]
Stefano de Pieri, famed chef, is a champion of the Alternative Varieties Wine Show and he works with Woolworth’s liquor arm to craft wines exclusive to Cellarmasters. Stefano de Pieri, […]
Back label gives plenty of alternative names for Vermentino, but leaves no doubt as to the Italian origins….Liguria = Pigato, Piedmont = Favorita and of course from the Mediterranean islands […]
From the windblown island of Sardinia, to the dry inland of Australia. Vermentino is a hardy soul of a grape. Berton Vineyards, Metal Range, Vermentino, Riverina, 2018 Lemon/lime sherbet aromas […]
Yelland and Papps here have a “second take” here at Vermentino, rather than the bright traditional style they have with their other label. 231 days on skins before pressing. Wild ferment. […]