This is a terrific example of this variety, sourced from a one-acre vineyard growing on hard, ironstone-rich soil in one of the highest parts of Koonunga Hill in Barossa's extreme north. Vermentino is a rugged and hardy variety that Schell tells us ripens relatively slowly here, retaining acidity while delivering generous texture.
Regarding the winemaking, whole bunches were cooled overnight before being placed in a small, enclosed stainless steel tank for a natural ferment for 12 days prior to pressing. Schell enjoys the aromatic frequency, enhanced texture and the grip of skin contact that this ‘carbo blanc’ method brings to the wine. Schell then blocked the malolactic, and the wine rested on full lees in old wood, developing texture for ten months. Bottled without filtration, this would challenge many a top Italian example.