Vermentino, a variety famous in Sardinia, a beautiful hot island off the Mediterranean sea. Nestled on the banks of our Wairau River, this variety thrives and in finished bottle emits aromas reminiscent of our mighty Viognier, but with the pallet showing the influence of our gravelly stony vineyard.
One of our smallest ever harvests but of exceptional quality. The small crop was due to cooler days in spring during the flowering period which resulted in a poor fruit set of quite a few grape varieties. Beautiful hot, dry summer months followed but compounded the already reduced yields. The extremely low yields and warm summer led to an early harvest but for grapes with vivid aromas and flavours. It made for a wonderful representation of this White whose main roots are in the Mediterranean island of Sardinia.
Hans' Winemaking Comments+
'This virgin vintage has been a labour of love to handle, such a tiny quantity but was all worth it. Hand-picked at low yield from warm sandy, gravelly soils revealed a substantial full-bodied white which I kept fresh by fermenting and maturing in a small 300 litre tank after a short maceration on the skins. It was left on its fine lees until bottling with no fining and no filtration to maintain the beautiful flavours and aromas.'
Reminisce of our impressive Viognier with its clear straw yellow colour and notes of apricot and honeysuckle. The rich floral wine shows a whiff of saline minerality and hints of Mediterranean herbs. Viscous and well balanced. A real varietal character. Tasted January 2022.
|Shallow (<45cm) well drained sandy, gravelly soil, developed from stony alluvium.
|5,500 vines / ha
5 to 7 years
Food Matching Suggestions+
The salinity in this full-bodied but fresh wine means it works wonderfully well with pasta, especially linguine with seafood or pesto. Seafood dishes, think mussels, cockles or octopus and grilled Chicken will be heavenly too.
“A dense and rich white with honey blossom and white peach. Oily texture. Flavorful finish. From organically grown grapes. Drink now.”