This release marks our first skin-contact Vermentino, crafted to explore the variety’s potential in a more textural, layered style. The fruit was harvested once it had developed a golden hue and showed concentrated varietal flavour.
Following harvest, the grapes were cold soaked for 24 hours, then fermented on skins for five days. Cap management during this time was gentle, ensuring a measured extraction of flavour, colour and phenolics. After pressing, fermentation was completed in stainless steel to preserve clarity and lift.
Post-ferment, the wine was left on yeast lees to enhance texture and build complexity without sacrificing freshness. The result is a distinctive and expressive style - a modern take on Vermentino, built with depth, grip and precision.
Region: Riverina, NSW
Harvest Date: 19th February
pH: 3.34
TA: 5.90g/L
Alc: 12.0% ABV
