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2016 Seppeltsfield Barossa Vermentino

2016 Seppeltsfield Barossa Vermentino

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  • Colour

    Pale straw with green hues

    Aroma

    Floral notes of Jasmine and citrus blossom

    Palate

    Lemon sorbet and subtle cardamom and ginger spices

    Winemaker's Comments

    With immediately fresh and lifted floral and citrus notes, this wine displays a charming viscosity as a result of a short time on yeast lees. The palate is highlighted by a citrus and spice complexity akin to a middle Eastern dessert.
  • Food Pairing

    Whitebait, fresh sardines, roasted eggplant, buffalo mozzarella

    Peak Drinking

    Enjoy now
  • Food Pairing

    Whitebait, fresh sardines, roasted eggplant, buffalo mozzarella
  • History

    With a proud and priceless legacy dating back to 1851, Seppeltsfield is Australia's iconic wine estate. Seppeltsfield was established by Joseph and Johanna Seppelt just 15 years after the European settlement of South Australia. Steeped in rich Barossan heritage, the estate is considered a true national treasure which helped shape the history of the Australian wine industry. As a new dawn rises over Seppeltsfield, our passion is to return the estate to its artisan roots and continue the enduring legacy of the Seppelt family.

    Vintage

    2016

    Varietals

    Vermentino (100%)

    Region

    Barossa

    Vineyard

    Vermentino is only in its relative infancy in Australian soils - the varietal's traditional home being the Italian island of Sardinia, as well as the Ligurian coast. It has however much potential for success in Australia, given its ability to ripen well in warm climates, low water requirement and an ability to maintain good levels of natural acidity. Seppeltsfield has sourced a small parcel of Vermentino grown on the Barossa Valley floor, tended to by a generational grapegrowing family. The soils on this property include brown loam over red clay, situated at an elevation of 270m above sea level. Due to

    Winemaking

    Only free run juice was used, followed by racking and a cool, steady 16 degree stainless steel ferment. Two months on yeast lees with weekly battonage was employed to build palate texture and complexity. The wine was promptly bottled to ensure freshness and to capture clean varietal character.

    Winemaker

    Fiona Donald

    Release Quantity

    440 dozen

    Alcohol

    12%

    TA

    5.6 g/L

    pH

    3.2

    Volume Statement

    750ml

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