This Vermentino sat on skins for 203 days. That's not normal. Michael Papps says he wanted to create something, "Textural, funky and a left field style of Vermentino." Tick, tick and tick.
Smells of lemon sherbet lollies, fortified Verdelho, rockmelon husk, lemon curd and a dash of lemon pith open proceedings. Looking at the glass it is a far cry from the clean polished Vermentinos on the market. The palate is all texture and well balanced weight. It's skinsy and there's a firmness to it giving off some masculine grunt without being too over zealous to be a turn off. Simply, it's just interesting yet I'm sure it won't be everyone's cup of tea.
Only 500 made and I'm pleased I had the opportunity to taste one. Here's cheers to those guys out there like Michael for giving traditional things a little shake up.
Very good.
Region: Barossa
RRP: $40
Source: Sample
www.yellandandpapps.com
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