This is just the second release of Miette's Vermentino, and again it's
sourced from a one-acre vineyard rooted on hard, ironstone-rich soil, in one of
the highest parts of Koonunga Hill (in the north of the Barossa Valley). An
innately rugged and hardy cultivar, Vermentino ripens relatively slowly,
retaining acidity, allowing it to be harvested ripe with both texture and
natural freshness. Winemaker Peter Schell macerates his fruit for four to eight
hours after crushing without destemming; the juice is then left to settle for 18
hours after pressing before heading to stainless steel to ferment on its own
accord. To retain even more freshness, Schell blocks the malolactic and then the
wine rests on full lees, developing texture, for 10 months prior to racking.
It's bottled unfiltered. This offers a lovely play between the ripe citrus,
honeysuckle, and cut grass notes of the varietal with some pulpy flesh and body
from both the ripeness and the skin contact. A very clever, delicious wine and
an outstanding value from one of the unsung gurus of Australian winemaking.
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