Vermentino on a more floral, geranium/jasmine bouquet bent this year, green apple fuzzy juicy, lovely length and persistence from the salty oily Vementino-ey-ness. Kerosine, grapefruit, lemon curd, with a crunchy salinity to finish. A real high wire, acid driven ride of a drink, bring on some creamy cacio e pepe and another bottle, please.

100% Vermentino from the Bassham family organic vineyard in Barmera, SA.

Wild fermented in stainless steel, the wine also spent 6 weeks on fine lees, stirred twice weekly, giving it a beautiful, textural edge not often found in Australian Vermentino’s – our reference point is Sardinia and Liguria.