The 2018 Vermentino from Spinifex is a terrific example of this variety. It has a fabulous, fleshy texture that still keeps super fresh and vibrant with the tangy acidity. There’s a powdery grip from the subtle, whole bunch ferment notes. Really complex with bosc pear, nettle and a gentle nutty close.
Sourced from a 1-acre vineyard growing on hard, ironstone-rich soil in one of the highest parts of Koonunga Hill in Barossa’s extreme north. Vermentino is a rugged and hardy variety that ripens relatively slowly here, retaining acidity while delivering generous texture.
Whole bunches were cooled overnight before being placed in a small, enclosed stainless steel fermenter and allowed to ferment naturally for 24 days prior to pressing. Schell blocked the malolactic and the wine rested on full lees, in old wood, developing texture for six months prior to racking. Bottled without filtration. This would challenge many a top Italian example.