2016 ‘Pigato’ Vermentino. 11.4% Alc. 150 dozen produced.
The Vermentino fruit used to produce this wine was sourced a slight northern aspect of Gullyview vineyard. The vines are 10 years old and planted on red clay on limestone, ‘Terra Rosa’ soil. We hand picked the fruit on the 24th of February at around 11.5 baume. In the winery the fruit was 100% de-stemmed and fermented in a mix of open fermenters and concrete qvevri for an average of 3 weeks. The ferments where hand plunged once a day before pressing. Once pressed the wine continued its tenure in qvevri and also seasoned oak. Prior to bottling the spent a month on fine lees in stainless steel, at which point a small sulphur addition was made. The wine was bottled unfined and unfiltered
Mike Bennie, The Wine Front. 93/100
Double down on the grape name – pigato and vermentino (and favorita) are one and the same. Pigato the Ligurian name, here sourced from a single Clare Valley vineyard. This wine is naturally fermented and aged in concrete and oak vessels.
Smells like lemon balm and lanolin, maybe some green herbs, attractive anyway. It’s quite tight and squeaky textured to taste, bustling with citrussy tang and yet has a light oiliness to texture, despite acidity doing its best to keep things fresh and racy. Drives across the palate with great energy, finishes with a smudge of stony/earthy savouriness. It’s got personality and refreshment to boot.
Top 100 wines 2016 – The Adelaide Review
Exotic fruit. Refreshing clean acid line. Delicate fruit on palate. Clean Minerality. Highly drinkable