Every year I can't resist making something new, as a one off, it keeps me excited and creative. Vermentino was last years new thing, but I really wanted to try some different things with it, so here we are again. Grown in Langhorne Creek this varieity thrives, with the cooling influence of lake Alexandrina and the hot climate it is not unlike Corsica where it is the predominant white variety. I pressed directly to older French barriques as I wanted to lees stir and I find this ratio of wine to solids perfect for building palate weight.A wild yeast fermentation at uncontrolled temperatures, the wine finished fermentation with such character and charm. I stirred the barrels regularly for 2 months post ferment to really add some dimension to the palate. Racked to concrete eggs where it amalgamated for 6 weeks, prior to bottling

Jasmine, almond and citrus with the most generous, mouth filling palate pulling into a gentle, pith like finish