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"Screaming Betty" 2021 Vermentino, 2021

by: Delinquente Wine Company

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Riverland - Australia

Wine

White

100% natural

Vermentino

none

Sulphites

60 mg/L

Grape Certification

Organic

Biodynamic

Suitable for

Vegans

vegetarians

Technical Information

Vineyard

Organic & Biodynamic (certified)
Grape Percentage: 100
Average age of vines: 15
Soil type: Sand

Cellar

Fermented spontaneously using low-intervention
Sulphites: No added sulphites: 60 mg/L
Fining (clarification): Unfined
Filtering: Unfiltered
Suitable for Vegans and vegetarians
Alcohol: 11%
Residual sugar: <1 g/L
Vessel type: Stainless Steel
Bottle weight: 450

Additional Information

Wild fermented in stainless steel, the wine also spent 4 weeks on fine lees, stirred twice weekly, giving it a beautiful, textural edge not often found in Australian Vermentino’s. The cooler vintage conditions meant that acids remained high, even as sugar levels increased and flavours developed, meaning we have a little higher ABV than previous years, but also more depth of flavour, whilst not compromising freshness and drinkability.

The super bright, upfront acidity – lemon lime tang – is what pops from the glass, instantly putting you in the thirst quenching zone. The mid-palate is where the texture and length comes in, nashi pear and green apple pops against orange peel breadth and juicy, creamy mouthfeel. The acid ties it all together and gives length, enhanced by the classic Vermentino briney, sea spray haze. As always, chargrill those sardines and enjoy in the sunshine.

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About Delinquente Wine Company

Delinquente Wine Co makes small batch, minimal intervention wines from Southern Italian grape varieties grown in The Riverland, South Australia. Sourcing fruit from two organically farmed vineyards, my aim is to make wines that focus on drinkability – picking early for low alcohols and high natural acidity, and clean, fresh fruit characters. Having grown up in The Riverland, I want to make wines that shine, and that the region can be proud of. By focusing on Southern Italian varieties such as Vermentino and Nero d’Avola, I want to make wines that are not only delicious, but that are more sustainable, as these varieties are naturally more heat tolerant and drought resistant than the Burgundy and Bordeaux varieties traditionally planted in the region. More than anything, however, I want to make wines that are true to me, true to the region that they are from, with as little intervention as possible, and that are as enjoyable as possible for those drinking them.

Riverland, Australia
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