Ray Costanzo would have to be Australia's best Vermentino producer. Find me another winemaker that consistently delivers super high-quality wines with this variety. Try something new this summer and embrace delicious whites like this.
Meticulous and considered in his approach, he says, “Vermentino grows really well in drought conditions and also holds its acidity, but I just love how versatile it is and I use it with portions of skin contact, barrel fermentation and tank ferment.”
This 2022 release is back to 100% estate grown fruit due to the two previous years being hampered by low yields due to vintage conditions. As a result, some fruit was sourced from interstate to bulk up production.
Barrel fermentation (16%) and full skin fermentation (16%) plus a dollop of Semillon (5%) all contribute to this masterful final blend. In short, it's textural, vibrant and oozes summertime.
Scents of oyster shell, sea spray and white flowers whip up a frenzy as soon as it hits the glass. Fresh lemons juice runs ripples through the mouth with a sherbety tease. The granite soils whisper with a soft minerality and a subtle creaminess purs as a result of the barrel fermented portion. Perfectly handled acid screams quality as the lemony delish just lingers and calls you back. If you're ever going to try a wine from Queensland (one from 850 metres above sea level no less), this is your starting point.
Drink to three years+
95/100
Region: Granite BeltSource: Sample
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