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2015 Angullong 'Fossil Hill' Vermentino



TROPHY, Best Other Variety, White, NSW Small Winemakers Wine Show 2016.      |                

Wine Profile

Colour Pale straw with a slight green hue.
Aroma Lifted and vibrant aromas of honeysuckle, citrus/lime and tropical fruits complemented by subtle fresh cut herbs.
Palate Full of flavour, this aromatic Italian variety tastes of mixed pear, apple and tropical fruits with an appealing lusciousness which is kept in balance by the linear natural acidity, herbacesousness and minerality.
Region Central Ranges, Orange.
Food Matches Ideal as an aperitif or with a pan seared squid, aioli and rocket salad.
Winemaking The Vermentino whole bunches were crushed and soaked on skins for a short period to allow maximum flavour and aroma uptake. Following fermentation the wine was matured on yeast lees for four weeks to allow natural yeast autolysis to occur with the release of further aromatics and flavour compounds.
Peak Drinking 2017 to 2020
Analysis Alc/vol: 12.5%  |  pH: 3.16  |  TA: 5.4g/L


Awards & Reviews

TROPHY, Best Other Variety, White, NSW Small Winemakers Wine Show 2016

GOLD Medal, Class 12, NSW Small Winemakers Wine Show 2016

The Australian, Daniel Hanna, July 2017:  "...fresh nose with some cut grass among subtle melon and citrus fruit, and some light blossom notes. The palate gives more fruit, some of it tropical, and an undercurrent of texture that one likes to imagine comes from the fossils that remain from the ancient seabed on which the vines are planted. It is a good, fresh wine and there are elements of its Sardinian relative deep within."

Have a go News, Frank Smith, 2017: "...is a white wine with a refreshing style laden with melon, white peach and pear fruit  avours. These combine with a soft mouth feel while maintaining delicacy and intensity."


Vigneron's Comments

“We grafted the Vermentino in 2012, aiming to build on the alternative varieties in our portfolio.  Vermentino is a Mediterranean variety native to Italy, it is also grown in France and now finding a home in Australia, particularly in the warm inland areas due to its ability to thrive in hot and dry growing conditions. In spring of 2011 we decided to graft a small area to see how it would perform in our cooler region at 600m above sea level. We chose to graft a site on top of a ridge that is exposed to hot dry westerly winds during summer.”

“The variety produces large bunches and berries, so thinning was required during the growing season to balance the young vines. This was the last white variety to be harvested in the vineyard, with excellent natural acidity and flavour ripeness at 12.3 beaume.”

“Given it was our first vintage we took a fairly straight-forward approach to winemaking to retain the freshness and varietal character of the wine. Post fermentation, the wine was left on yeast lees for four weeks in order to allow the natural yeast autolysis to occur, releasing further aromatics and flavour complexity.”

“We are extremely pleased with this first vintage and look forward to seeing the wines develop as the vines age and we gain more experience with the variety both in the vineyard and winery.”