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When you think of the Barossa Valley, Vermentino is probably not the first variety that comes to mind. But given the warm climate of the Barossa, this variety seems to have found a couple of pockets where it feels like home. The Yelland & Papps Vermentino is the classic _'built for drinking in the sun'_ wine. It's fresh and zippy, a little savoury and offers a great alternative to the plethora of 'classic dry white' that is produced in Australia. With 93 points from James Halliday, this is a no brainer for an easy drinking white with some real character.
What it Tastes Like
"Vermentino seems to be taking root everywhere. This has the particular Yelland and Paps' ability to invest its wines with elegance and freshness; it is invitingly crisp, but at the same time there is a juicy quality to its fruit flavours (apple and citrus to the fore) that adds an extra dimension." - James Halliday (Australian Wine Companion)
93 points. "Vermentino seems to be taking root everywhere. This has the particular Yelland and Paps' ability to invest its wines with elegance and freshness; it is invitingly crisp, but at the same time there is a juicy quality to its fruit flavours (apple and citrus to the fore) that adds an extra dimension." - James Halliday (Australian Wine Companion)
The Wine Perfect summer drinking here; the 2015 Yelland & Papps Vermentino is bound to hit the spot as the weather warms up and you come out of hibernation and go searching for your thongs. It’s a variety, originally hailing from the islands of Corsica and Sardinia, that seems to have found a happy place here in the Barossa. It’s got a number of synonyms; in Corsica it’s known as Vermentinu & it goes by the name of Furmentin in Piemonte, but the one we like the most is Favorita. We’re sure the wine will become your favorita too! Pale green straw in the glass with lifted, perfumed aromas of bright citrus fruits bursting from the glass. Grapefruit, crunchy Granny Smith apples and pithy Meyer lemon aromas with lighter notes of tropical fruits, melon and guava. There’s hints of frangipani and citrus blossom too with notes of ginger, creme fraiche and briny, sea-spray aromas. Fresh as a daisy with an energetic skip to its step, the aromas transpose nicely on to the palate, which has a slinky, textural element, bright acid drive and a savoury flick to its tail. Pithy, perfumed, pure of fruit and dangerously easy to drink, shuck yourself some oysters, perhaps grill some seafood and put on some tunes and you will be in your happy place. The Winemaking The parcels of fruit were handpicked in mid February coming in at 10.6, 11.8 and 13.2 baume. The grapes were whole berry basket pressed, cold fermented for 15 days to maintain maximum fruit freshness with 13% fermented in 100% French oak (3% new) to give an extra layer of complexity before resting on yeast lees for 3 months. This wine has had minimal intervention to retain all purity, then blended and gently filtered prior to bottling. Bottled – 15th June 2015 5923 Bottles produced pH – 3.27 TA – 7.15 Alc – 12.1% Vegan Friendly
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2017
About the Producer
Yelland and Papps
Yelland and Papps is one of poster boys of the ‘New Barossa’. Owned and run by husband and wife team Michael and Susan Papps, their philosophy is about respecting what has made the Barossa great, whilst also experimenting with a new range of grape varieties and winemaking techniques.
The Barossa has a big reputation. Big in every sense of the word. Known for producing blockbusting examples of impenetrable old vine Shiraz and Grenache envied by much of the world, it is a region that should be celebrated as the region that first put Australian wine on the map. Now, with a new generation of winemakers reinventing the region, there’s more than just power in the Barossa’s bag of tricks. With a move toward picking earlier and pulling back on oak maturation, there’s a fresher, more subtle side to Barossa wine which offers plenty to the modern Australian wine lover.
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