Ripe green apple and that classic sort of walnut savouriness up front, this years interpretation has that fuzzy, acid driven, salty mouth feel amped right up. Bags of flavour - preserved lemon, briney and savoury, with a tropical, pineapple syrup background. Made for summer BBQ – grilled fish and oregano bread please.

Wild fermented in stainless steel, the wine also spent 6 weeks on fine lees, stirred twice weekly, giving it a beautiful, textural edge not often found in Australian Vermentino’s – our reference point is Sardinia and Liguria.