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2024 Delinquente ”Screaming Betty” Vermentino
Production information
2024 Delinquente ”Screaming Betty” Vermentino
Small batch. Single vineyard. Handmade.
Varietal Composition: 100% Vermentino
Region: Riverland
Vineyard: Bassham Family Organic Vineyard, Barmera
Yeast: Wild
Bottling Date: June 2024
Release Date: August 2024
Barrel or Stainless: Stainless
Harvest: March 2024
Soil: Red sandy loam over limestone
Output: 14,400 bottles
Alcohol: 11.5 %
Residual Sugar: 0
Winemakers Comments: Vintage 2024 was just about the perfect vintage. Warm but not too hot, and bone dry during the growing season, was welcome change from the past couple of years, allowing the fruit to ripen steadily. Meanwhile, cool nights kept acids and freshness high. With decent yields across the board, we had flexibility in our winemaking, selecting the best parcels and blending to make a suite of wines we are super stoked with, and excited to share with the world.
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.
Style/Palate: Ripe green apple and that classic sort of walnut savouriness up front, this year interpretation has that fuzzy, acid driven, salty mouth feel amped right up.
Aormas: lemon, briney and savoury, with a tropical, pineapple syrup background
Food Pairing: Made for summer BBQ – grilled fish and oregano bread please.
Small batch. Single vineyard. Handmade.
Varietal Composition: 100% Vermentino
Region: Riverland
Vineyard: Bassham Family Organic Vineyard, Barmera
Yeast: Wild
Bottling Date: June 2024
Release Date: August 2024
Barrel or Stainless: Stainless
Harvest: March 2024
Soil: Red sandy loam over limestone
Output: 14,400 bottles
Alcohol: 11.5 %
Residual Sugar: 0
Winemakers Comments: Vintage 2024 was just about the perfect vintage. Warm but not too hot, and bone dry during the growing season, was welcome change from the past couple of years, allowing the fruit to ripen steadily. Meanwhile, cool nights kept acids and freshness high. With decent yields across the board, we had flexibility in our winemaking, selecting the best parcels and blending to make a suite of wines we are super stoked with, and excited to share with the world.
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.
Style/Palate: Ripe green apple and that classic sort of walnut savouriness up front, this year interpretation has that fuzzy, acid driven, salty mouth feel amped right up.
Aormas: lemon, briney and savoury, with a tropical, pineapple syrup background
Food Pairing: Made for summer BBQ – grilled fish and oregano bread please.
