97+ Points - Stuart McCloskey “Despite the price tag, I am not afraid to declare this as one of my favourite Aussie white wines. Expertly crafted from a blend of 60% Viognier and 40% Marsanne which are sourced from two, new vineyards on the Western Ridge. The Viognier in Greenock and the Marsanne in Stonewell. The nose is refined and provides a lovely sense of citrus marmalade, minerals (liquorice?), honey, pineapple, and ripe peach. The palate is exquisitely balanced, and I love the bite from the tannins, which provides a perfect frame of structure (as does the acidity). Medium-bodied and so, so pure. The wine is aged 'sur lie' (on lees) for an extended period providing a palate full of texture and phenolics. It’s difficult to pin down precise fruit characters – touches of honey. Currently, this is all about wonderful textures intermixed with stones / minerals. Sensational in its youth but I imagine this will be at its best in 3-5 years. Served in Zalto Universal glassware (I think the Bordeaux glass will provide a better, textural drinking experience). We wanted to purchase a full pallet however, sadly a mere 180 bottles were allocated!
Vinorium Award - 2019 White Wine of the Year: Silver
97+ Points Stuart McCloskey "Sharply focused, linear with a vibrancy which I wasn’t expecting. The floral character comes to the fore which compliments the nashi pear, peach, melon and suggestion of jasmine brilliantly. The palate is expansive with swathes of buttered citrus fruits underpinned with a core of minerals. I’ll be brutally honest, I was expecting a voluptuous Barossa bombshell. Instead, I received an unexpected balancing act between litheness and precision which is extremely impressive. This is one of those rare wines which floats on the palate but delivers to every millimetre. Drinking beautifully now (decant for 20 mins) but will cellar for 8-10 years."
Exclusive to The Vinorium
Jaysen Collins (winemaker) - Vermouth, the name derived from the German 'Wermut' for wormwood, was usually made to cover up some flawed wine. Add some aromatics and a bit of spirit and all is made right again. I wanted to try it on the opposite spectrum, make the best white wine I could, source some premium herbs and spices and have a bash at it. So this 2015 vintage dry Wermut is made from permium Marsanne, grown on the western ridge in the Barossa Valley. The wine is wild fermented and aged on lees for texture and body.
The organic herbs and spices are infused into the wine base for around two weeks to fully extract aromas and flavours. After removing the botanicals, neutral spirit distilled from premium Barossa grapes is added. The Wermut is aged for six months to mature before bottling without fining an filtration.
Botanicals used: Wormwood, Juniper Berries, Rosehips, Lemon Peel, Lemon Myrtle Leaf, Chamomile Flowers, Dandelion Leaf, Angelica Root, Hibiscus Flowers, Ginger Root, Vanilla Pods, Jasmine Flowers, Hawthorn Berries, Allspice Berries."