2015 Vermentino. 13.4% Alc. 48 dozen produced. $35
The Vermentino fruit was sourced from Gullyview Vineyard. The site is North East facing and consists of rich Terra Rosa soil. The fruit was picked on the 18th of Febuary, 2015 at 12.6 baume.
The parcel was destemmed straight into the basket press, where it was gently pressed overnight. From here the juice was chilled and settled in tank for 24 hours. The juice was then transferred to old barrels with some solids for fermentation. Fermentation took place naturally and lasted approximately 3 weeks, in total the wine sat in the barrels for 6 weeks before being racked back to tank. At this point a small sulphur addition was made to inhibit any further malo lactic fermentation occurring. The wine was left to settle on fine lees for 3 months before being racked ready for bottling. Another small sulphur addition was made prior to the wine being bottled unfiltered and unfined.
92/100 – Mike Bennie, The Wine Front
Planted 10 years ago on the ‘family vineyard’ in Gullyview Vineyard in Leasingham, Clare Valley. “Riesling was struggling a bit ten years ago in Watervale”, suggests Damon Koerner, “my folks looked at things climatically, looked at similarities, thought it might have been a risk, gave vermentino a crack”.
Smells like sea spray, cucumber, tonic water. Like that smell. Crunchy fringes, loose and juicy, very fresh, really delicious almost lime squeezed in tonic feel. Little tang of saline acidity and the chalky fringes elevate this. It’s good.