Classic Vermentino minerality and texture is complemented by balanced acidity leading to an elongated finish.
Wine Maker Notes
Vintage 2011 was the first cool vintage for several years. A mild summer followed by early February rain resulted in late veraison and delayed fruit ripening. The region faced unusually high disease pressure due to the wet conditions. In the Mitolo's Lopresti vineyards sound canopy management, which included shoot thinning early in the season and bunch thinning at veraison, allowed for enhanced air flow eliminating the threat of disease. The mild conditions led to a prolonged ripening period creating intense varietal flavours in all varieties. These intense flavours appeared at lower sugar levels than previous vintages and were coupled with naturally balanced acidity. This was ideal for the earlier picked Vermentino which was harvested in early March with powerful varietal character balanced with natural acidity.
90 points - Wine & Spirits
89 points - Wine Spectator
89 points - James Halliday
The Vermentino vineyard is located at the southern end of McLaren Vale. The fruit is destemmed, gently crushed and an inoculated with Alsatian yeast after which the wine is stabilized and filtered before bottling.
The grapes are hand-picked in the morning, then transported to the winery where they are allowed to cool overnight. First thing the following day the fruit is destemmed, crushed and pressed gently, leading to a lovely flavoured and fine juice. The juice is held cool for five days then racked and fermented using an Alsace yeast clone. Fermentation proceeds at very cool temperature (~10°C) for up to two weeks capturing the delicate fruit characters. Once ferment is complete the wine is stabilised and filtered before being bottled.