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Koerner "Pigato" Vermentino 2020 (Orange wine)
Region: Clare Valley - South Australia
Winemaker: Damon & Jono Koerner 2019 Young Guns of Wine !
Varietal(s): 100% Vermentino on skins
Vermentino that sees texture and complexity as calling cards, and not an attempt at Another Dry White Wine. Brilliant release. Reinventing Clare Valley one wine at a time. Younger generation brother duo doing so good. What a wine! Succulent, fine boned, lightly juicy, green apple and quince flavours, scents of potpourri, ripe apple and ginger. Flavours are drawn ultra long on that gloss of texture then finish with a powdery puff of talc and light pleasing bitterness. It's a wine of finesse but also a wild streak. It's awesome.
Hand harvested and sorted in vineyard. Destemmed retaining ~ 50% whole berries. No whole bunch. Natural ferment in open top steel fermenters, hand plunged twice daily. 3 weeks on skins. Free run and pressings combined. Settled off gross lees for 7 days. Matured in stainless steel tank for 7 months.
Arfion "Smokestack Lightning" GZ SC 2020
Region: Yarra Valley - Victoria
Winemaker: Dave Mackintosh
Varietal(s): 100% Gewürtzraminer (on skins)
The Smokestack Lightning wines from Dave Macintosh are interesting takes on white varieties made with some portion of skin contact and as little intervention as possible.
They are pure expressions of vineyards with amazing vitality. A cleaner, more grown-up version of the amber wine scene, you might say.
The SCGZ (Skin Contact Gewürztraminer) is a thrill-seeker's Gewürz, no doubt about it. Gewürztraminer carries its distinct characters wherever it goes.
Here, with a whopping 50 days on skins, there's some parts of the variety's personality which have been dialled up, and some that have been softened, making for a fascinating and texturally intriguing expression of this variety and site.
Brian "Rizza" Riesling On skins 2019 (375ml)
Region: Beechworth - Victoria
Winemakers: Joe Holyman, Peter Dredge & Mike Bennie
Varietal(s): 100% Riesling on skins
The Brian Rizza is made by Joe Holyman (Stoney Rise), Peter Dredge (Dr Edge) and Mike Bennie (The Wine Front/PV Merchants). This Tassie grown fruit is hand picked and fermented in the open where a flor-like film develops.
It is then kept on skins for six weeks. The result is something flor-y and textural, nutty and thrilling to drink.
Clean, crisp and interesting, this is. Classic, this is not. The Brian Rizza is wicked experience and great fun to drink.