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2015 Garden & Field Vermentino



Grape Variety: 100% Vermentino

Region: Eden Valley

Vermentino originates from the Italian region of Sardinia as one of the most popular white wines consumed.

Vineyard: The Garden & Field Vermentino vineyard is the first to grow this variety in Eden Valley. The vines were hand planted and established as a dry grown site. Planted to own roots in 2009 on Gnadenberg Road (Gnadenberg meaning Hill of Grace) at the northern end of Barossa/Eden Valley region. At an elevation of 380m and soil pH 6.8, the soils are a very complex matrix of heavy red clay, decomposed shattered silt stone, layered with a very fine calcium, interspersed with iron stone, quartz and crystalline particles. Parts of the block have been planted in pure rock but thrive in this well drained site.

Season: Spring was dry and led into a very mild, dry summer with minimal disease pressure, resulting in fruit with high natural acidity and incredible flavours. January started with dry, hot and windy weather, however by the end of the first week, relief came with 60-75mm of rain and a record-breaking coolest January in 11 years. The rain was perfectly timed for dry-grown vineyards, and the mild weather that followed from February through to April delivered an exceptional vintage.

Wine making: Hand picked and gentle pressed with 3 – 4 weeks on skins, chill fermented, before final extraction of wine grapes.

Appearance: Bright straw.

Aroma/Bouquet: A lively nose, displaying citrus blossom, white stone fruits, lemon grass and spices.

Palate: Very fresh and complex. Soft and elegant with a core of citrus sorbet along with exotic flowers and white stone fruits. Mouth feel is well rounded with grapefruit and lemon pith characters with minerals that combine beautifully with a firm acid core, adding to the overall palate weight. Finishes dry and long.

Food Pairing: Whole deep fried Barramundi with mango salad, marinated lemon and thyme roast chicken, pasta or an array of seafood dishes.

Alcohol: 12.5%
pH: 3.12
Acidity: 6.55g/L
Residual Sugar: NA
Production: 352 dozen (750ml)
Cellar potential: 10+ years
Wine maker: Joanne Irvine
Viticulture: Peter Raymond

Food Pairing

Whole deep fried Barramundi with mango salad, marinated lemon and thyme roast chicken, pasta or an array of seafood dishes.

Awards & Reviews

2019 James Halliday Wine Companion 90 points Tyson Stelzer Top 10 New Wines in Barossa Living Magazine 2015 James Halliday Weekend Australian Review Nov 2017 90 points