Tasting Notes
I chose vermentino for my first white variety/wine in 2017 as I feel it is one of the most interesting grapes in Italy and can produce great diversity in style depending on where and how it is grown and made. My interest in this variety in Australia is to attempt to produce a fresh vibrant wine that is more textured and saline, a style of vermentino I love from Sardinia.
For the second vintage of vermentino I was able to get some fruit from the Amadio vineyard in Kersbrook. Fruit was harvested earlier, and the winemaking was like the 2017 iteration. Half of the fruit was de-stemmed and spent 25 days on skins, while the other half was pressed with one barrel fermented and the rest in stainless-steel. One of the main differences this year was the wine was stopped going through full malolactic fermentation to preserve more of the fresher characters. The wine spent longer on lees and was bottled later, this time in January of the following year.
The two most important white varieties in the Liguria region are vermentino and pigato. While they are somewhat distinct, they are in fact the same grape, meaning pigato is a synonym for vermentino. The name of this wine is a play on this and was co-created by label designer Brad Lucas and me. - James Scarebrook
| Product Type | Wine White Other Varietals & Blends |
| Volume | 750ml |
| Country | Australia |
| Region | South Australia |
| Sub Region | Adelaide Hills |
| Winemaking Practices | Conventional |
| Vineyard Practices | Conventional |